Aioli is basically a flavored mayonnaise. In my recipe you use commercially prepared mayonnaise and add additional flavors. It's easy and it allows you to feel safe about your aioli if normally you would feel questionable making your own with egg yolks.
This sauce holds well and you can use it for several days after making it - if it lasts that long!
Basil Aioli
1/2 Cup Mayonnaise
1 Clove Garlic
5-6 Leaves Fresh Basil
Salt & Pepper to taste
1) In a blender or food processor combine mayonnaise, garlic and fresh basil. Pulse until well combined. Taste your aioli and decide if you need any salt (the mayonnaise I use allows me not to add additional salt). Add a dash of fresh cracked red pepper and pulse a few more times.
2) Spread on burgers, sandwiches or wraps.
Chicken Panini
Cover two slices of bread with basil aioli. Top with sliced purple onion, sliced rotisserie chicken, 2 to 3 avocado slices, cooked bacon, spinach leaves, 2 slices swiss or provolone cheese, and 1 to 2 tomato slices. Grill or press in a panini maker for several minutes on medium until bread turns golden brown.
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