Prep 10 mins
Cook 0 mins
Source: SECRETS OF A NEW ORLEANS CHEF, Tom Cowman's Recipes, by Greg Cowman, University of Mississippi Press. I've used this for an accompaniment to virtually everything vegetable, fish or meat, and in any combination imaginable. It has the liberating taste of garlic, only somewhat refined. For those either new to garlic, or who have somewhat of an aversion to it, start with three cloves and work your way up to the specified 9. Chef Tom was one of the unheralded geniuses of New Orleans cooking. His nephew, Greg, was able to get a wonderful collection of his recipes published in SECRETS of a NEW ORLEANS CHEF, University of Mississippi press-well worth finding.
- 9 cloves garlic
- 1 1⁄2 cups mayonnaise
- 1⁄2 tablespoon lemon juice
- 1⁄2 teaspoon Dijon mustard
- 3 dashes louisiana hot sauce (Crystal or Tabasco)
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon sugar
- 1 pinch cayenne pepper
- Blend the garlic, mayonnaise, and lemon juice in a blender until smooth, then add the rest of the ingredients and blend again.
I made this recipe exactly as written with no deviations. This is a great Aioli! Very tasty, indeed! I do suggest cutting the garlic in half because once the Aioli sits for about an hour it becomes garlic mayo and that is all that you can taste. I also suggest placing the Aioli in the refrigerator for at least 2 hours before serving. I placed mine in a squeeze bottle, as there was a lot left over to use for other applications. Tonight, we used it for my garlic fries recipe and it was a great match. This would be good on turkey or chicken wraps or even as a dressing on a cold, crisp salad.
Awesome...Used it on our crabcakes!...YUMMY!
Made this to serve with steaks BBQ on the grill, yummy! what was left was used as a spread for sandwiches; my son put it on a slice of french bread and toasted it under the broiler; the last of this batch I served with fried catfish. My family (all garlic enthusiasts) have chosen this as their condiment of choice.