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!
|1||(½-inch thick) slice white bread, crust removed|
|2||tablespoons Champagne or white wine vinegar|
|6||large garlic cloves, chopped|
|2||teaspoon grated lemon zest|
|3||tablespoons freshly squeezed lemon juice|
|Freshly ground black pepper|
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.