Garlic in aioli — on asparagus

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This is the simplest possible sauce for a green vegetable.  I served it on asparagus, but it would be fine on green beans or broccoli.

I adapted it from Epicurious.  They had it with saffron, but I think saffron gets drowned out by the garlic and vinegar, so it isn’t worth the money.

Aioli

2 T. red wine vinegar
1 1/2 t. honey
1/2 cup mayonnaise
1 large garlic clove, minced or pressed

Put the vinegar and honey in a small bowl and heat until the honey dissolves. (I used the microwave; it took about 30 seconds). When the mixture cools, combine it with the mayonnaise and garlic. Let it sit at least 20 minutes so the flavors have a chance to meld. Serve over the vegetable of your choice.

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Comments

  1. This sounds delicious. I’ve got asparagus roasting in the oven right now. Next time…aioli! (which spell check suggests I replace with “ravioli”).

  2. Pat — I knew someone who kept track of all the ridiculous substitutions his spellchecker suggested. Naturally, I can’t think of a single one now. But, in real life, never substitute ravioli for aioli.

  3. Patricia Nawrocki says:

    My local commercial and health conscious beekeeper cautions that microwaving honey destroys all the natural benefits contained within it. His advice–warm your honey on the stove for aioli or anything else.