When I posted the Cheesy Sex Tots (with Bacon) recipe on Saturday, our Canadian cousin (hi, Lois!) chided me for making her wait for the details about the sauce I served with said tots of sessy cheese (and bacon) fame.
Well, her (and your) long, bi-national nightmare is over, ’cause here’s the deal:
Home made aioli (garlic mayonnaise), a bit of sour cream, and, of course, sriracha combine to make for a very nice sauce!
•1 tbsp lemon juice
•1 clove garlic, crushed or minced
•1/2 tsp Dijon mustard
•1/2 cup olive oil
•1/4 cup vegetable oil
•Sea salt and freshly ground black pepper
•One batch of the aioli
•1-1/2 tbsp sriracha
•4 tbsp sour cream
Place the egg, lemon juice, garlic and Dijon mustard in your blender and give it all a good whizzz to beat the egg and finely mince the garlic. Scrape down the sides of the blender container.
Note the first: if you don’t have a blender, you can do all this with a wire whisk, or with an immersion blender. This quantity is too small to work with a standard-sized food processor.
Whisk the olive and veggie oil together, then, with the blender running, sl-o-o-o-wly add to the egg mixture until the oil is absorbed and you have a creamy-textured, nicely garlicky, aioli.
Sample a bit (good!) then season with sea salt and good black pepper (I like Tellicherry) to taste.
Note the second: if you have concerns about eating raw egg, here is an option for an egg-free mayonnaise that could easily be turned into aioli.
In truth, the aioli is now good to go for whatever you’d like to do with it; but why not spice things up a bit?
Add the sriracha and the sour cream to the aioli in the blender and give one more good whizzz to combine.
Store in the fridge in a tightly lidded jar for up to two days.
The aioli was pretty darned perfect with these tots, but it is equally good on sammiches, burgers, brats, or tacos…
hmmm, speaking of tacos, there’s one other option. How’s about a chipotle aioli?
Yeh, I thought you’d like that, and there’s no waiting for this recipe, simply click here.
It’s always nice to have options.