This rather innocent looking sauce may not look seem much in the bowl, but wow!
I was introduced to this aioli a few months ago as a sauce to go along with some roasted potatoes. I was skeptical at first because I am a "ketchup only on my potatoes please" kind of girl. I am so glad that I was willing to give it a try.
A little tangy, a little zippy and so easy to make. This is now my go-to for my own roasted potatoes, french fries, veggies and I even put it on a fish sandwich recently in place of tartar sauce. Yummy!
Lemon Garlic Aioli
6 tablespoons mayonnaise (homemade or store-bought)
¼ teaspoon garlic, finely minced
1 teaspoon lemon juice (fresh squeezed or from a bottle)
½ teaspoon black pepper
1 tablespoon flat leaf parsley, finely chopped (optional)
Mix it all together in a small bowl and refrigerate until ready to use.
I've found if you can give it a couple hours in the fridge, the flavors really start to work together.
This recipe has been shared with The Better Baker in their Weekend Potluck.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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