Who doesn’t need at least one creamy dab o’ garlicky goodness over the holidaze?
This aioli (garlic mayonnaise) is compliant with most (I think) “no flour, no sugar, no…” diet programs and is wickedly simple to prepare – so much so that every time I do make it, I wonder why, exactly, I do not make it more often.
More than likely because, being all fresh and home made and all, it will not last as long as mayonnaise from a jar.
The taste, though…
I actually posted a version of this recipe just this past summer; but, for the holidaze, I opted to toss in one extra clove of garlic, because, why not?
Totes tasty, and worth it for all our garlic loving friends. If your’s prefer a… softer garlic profile, though, by all means stick with just one clove.
Note: to make this, recipe, I use a very cool mini food processor, which is usually available for well under $50, and comes in wicked handy for much more than just this. You could also use a standard blender; but, if all you have is a regular-sized food processor, you may need to double the recipe, in which case “MORE yummy garlic mayonnaise!” will be your only real concern.
Add the egg, lemon juice, garlic, mustard, Seasoned Salt, as well as the black and Aleppo pepper to the bowl of a mini food processor and pulse until the garlic is chopped, the egg well-beaten, and all is mixed together well.
With the processor running, sl-o-o-o-ly stream the oil in through the top. I should note that the Cuisinart mini food processor I have has this kinda cunning little oil streaming trough built into the lid. Continue to stream the oil into the running processor until you have used the full half cup, and you have this marvelous, creamy, home made garlic mayo.
Over the course of the weekend, we all totally enjoyed this with turkey, with pistachio crusted salmon, and, of course, sammiches, but the possibilities are endless!