Prep 2 mins
Cook 0 mins
Mayo base spiced with cayenne pepper and garlic. Oh so yummy on roast beef and pork
- 3⁄4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons cayenne pepper
- 1 tablespoon fresh lemon juice
- 3 fresh garlic cloves, minced
- Combine all in container with lid; mix well, refrigerate several hours to mingle flavors.
Wow! I fell in love with a sandwich at restaurant. What made it was the aioli sauce. Found this recipie - my family loved it! I will cut back on the c.pepper next time as was a bit hot for most of us. I also added a bit of sugar and used more garlic that called for. Tanks so much for posting. it's a definate keeper.
I didn't have any cayenne, so I substituted with some Cajun seasoning. I don't think it was as spicy as it would have been with the cayenne, but the Cajun seasoning worked. This is quick and easy to whip up, but I put it in the fridge for about an hour so the flavors could meld. I made the aioli to be served with salmon patties, and it paired very nicely. It would probably be really good with asparagus or artichokes, too.
This is awesome! This was my first Aioli sauce and it turned out great. My DH likes things spicey so I added some sriracha sauce. This recipe has been saved!