Aioli

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Sangria
Paella
Garlic Shrimp
Spanish Potatoes
Aioli
Gazpacho

Saturday, October 21st 2017

Aioli

1 cup mayonnaise
4 crushed garlic cloves
pinch sugar
pinch cayenne

Blend mayonnaise with crushed garlic cloves and a pinch each of
sugar and cayenne. Serve slightly chilled or at room temp., with
hot or cold seafood or meat, cold poultry or vegetables. Also good
floated on gazpacho.

To make a pourable sauce, use 1/2 cup milk and 1/2 cup mayo instead of 1 c mayo. Cold mayo sauces will be more flavorful is allowed to stand 15-20 mins at room temp before serving.

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