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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Andi's Aioli Sauce Recipe

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This recipe for Andi's Aioli Sauce is from The Poe Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup mayonnaise made with olive oil
6 cloves of garlic, crushed
4 tsp Dijon mustard
2 tsp lemon juice
2 tsp lime juice
2 tsp Extra Virgin Olive Oil (pref. Greek or Spanish First Cold Press EVOO)
Fresh ground pepper to taste
Fresh ground sea salt to taste
Directions:
Directions:
Pound the garlic cloves in a mortar with a pestle, adding a pinch of salt. It should be a very fine and smooth consistency.
Combine all ingredients in a small mixing bowl.
Taste and add extra seasoning as required.
Let stand in the fridge for at least 15 minutes to chill (longer is better!).
Personal Notes:
Personal Notes:
Serve with seafood or meat of your choice. It’s great as a sandwich condiment or as a binding ingredient for tuna salad.

Makes a great dip for chips or veggies, too!

 

 

 

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