Recipe by Charles Fortner
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.
Top Review by Brandess
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.
- 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