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.
You might also enjoy:
- Smoked bluefish cakes* We had a couple left over from yesterday, and they were the appetizer for Kevin’s Beef Wellington. Smoked Bluefish Cakes with Garlic Mayonnaise and Arugula (Serves 6 as an appetizer)...
- Parsley in cole slaw A small head of green cabbage, a few carrots, an apple. Dressing of yogurt, mayonnaise, white vinegar, pepper, sugar, and celery seed. Lots of parsly....
- Clam and ham faux paella It had onions and garlic, red and green peppers, saffron and tomatoes. It was fine, but it wasn’t a work of genius. When I get it right, I’ll post the...
- Herbed potato salad The last potato salad I made was a little lackluster. I wanted this one to be better, so I turned to the garden. Herbs! I think you can use any...
- Shiitakes in beef with black bean sauce I had a few of our shiitake mushrooms. I had a few of my friend Linda’s green onions. Dianne had given me a beautiful head of local bok choy. It...
This sounds delicious. I’ve got asparagus roasting in the oven right now. Next time…aioli! (which spell check suggests I replace with “ravioli”).
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.
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.