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Quick Lemon & Garlic Aioli, Ina Garten Style PRINT
This recipe is adapted from Ina Garten. What I liked about this version is that I don’t have to work with raw eggs, by using a good quality mayonnaise (not Miracle Whip). The bread makes the aioli creamy and delicious.
I made this as a dip for grilled artichokes, and it was very good!
Ingredients
| 1 | (½-inch thick) slice white bread, crust removed |
| 2 | tablespoons Champagne or white wine vinegar |
| 6 | large garlic cloves, chopped |
| 1½ | cups mayo |
| 2 | teaspoon grated lemon zest |
| 3 | tablespoons freshly squeezed lemon juice |
| Kosher salt | |
| Freshly ground black pepper | |
| parsley |
Directions
For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.
Place the garlic cloves, zest, juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade.
Add the bread, and puree into a paste.
Add mayo and process until it is incorporated. Place in a serving bowl.
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