-Moliere
Hello! I wish everyone a good day and hope you have a great week! It is spring break in my neck of the woods so both of my boys are home and I am watching my nephews. My posts are going to short and sweet this week!
Today I am sharing a couple of aioli recipes. We were discussing it on this wonderful BNR thread that I participate in in Etsy: The MMG BNR (more meaningful gifts). I decided to share with you also. Aioli can be used on sandwiches, as a sauce over vegetables or for just about anything that you can imagine! Enjoy!
"Shallots are for babies; Onions are for men; garlic is for heroes."
-Unknown
Lemon Aioli
Ingredients:
* 2/3 cup reduced fat mayonnaise
* 1 lemon, zested (use the zest)
* 2 tablespoons fresh lemon juice
* 2 cloves garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
Directions:
1.) Mix together all the ingredients in a small bowl.
2.) Cover and refrigerate until you are ready to use. (will last about 2 days)
Tapanade Aioli
Ingredients:
* 1/2 cup reduce fat mayonnaise
* 1 lemon, zested (use the zest)
* 2 teaspoons fresh lemon juice
* 2 anchovy fillets, drained
* 2 cloves garlic, chopped
* 3 tablespoons pitted black olives (nicoise)
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Directions:
1.) Place the mayo, lemon zest, lemon juice, anchovies and garlic in a food processor.
2.) Process until smooth.
3.) Add the olives, salt and pepper and pulse a few times to incorporate the olives, do not puree them.
4.) Cover and refrigerate for at least 30 minutes before serving.
5.) Can be made 8 hours in advance and refrigerated.
Have a great day and remember: Go Ahead & Indulge!
