Garlic Aïoli

The Set Up

Now, one could totally take the high road here, and make an emulsified oil spread from scratch.  I’m sure it would only push this aïoli a couple of notches more awesome, however, I didn’t do that here.  When I buy mayo at the grocery, I can somehow and willingly, I might add, disassociate myself from the truth that this whitey-white condiment is largely just a lot of whipped fat oil.  But it also has an uncanny way of making a turkey sandwich sing, not to mention a BLT.

But that’s not where mayo really shines.  When it’s dressed up with garlic and lemon juice and renamed aïoli, it gains a certain bit of class.  Some zip, intensity and complexity.  It enters a new domain.  It becomes more that just oil.  And it tastes soooo good.

Garlic Aïoli

1/2 Cup Mayonnaise

1/2 Cup Sour Cream

1/2 Tsp Mustard (stone ground or dijon)

2 Tbsp Lemon Juice

Dash of Cayenne

3-4 Cloves Garlic, minced

Combine all ingredients in a bowl.  Season with salt and black pepper to taste.  Cover with plastic wrap and refrigerate for at least 30 minutes.  This keeps quite well and pretty much makes everything better including the Tortilla Española.

Aioli

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