Prep 5 mins
Cook 0 mins
Purchased mayo gets dressed up with garlic, Dijon, and lemon juice.
- 1 garlic clove
- 1⁄4 teaspoon coarse kosher salt
- 1 cup mayonnaise
- 2 tablespoons coarse-grained Dijon mustard
- 1 tablespoon fresh lemon juice
- Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt).
- Transfer garlic mixture to small bowl.
- Mix in all remaining ingredients.
- Season with salt and pepper.
- DO AHEAD: Can be made 2 days ahead; cover tightly and refrigerate.
Technically, in order for this to be an aioli it would have to contain olive oil. ;) And that's what I added! This was good over pan grilled asparagus and again with steamed carrots. I used an organic coarse brown mustard mustard. Made for Recipe Swap #88 in the Australian/NZ forum.
A very nice way to dress up sandwiches. I would suggest making it ahead of time and allowing it to sit in the fridge for the flavors to blend. We had it on sandwiches fresh made and then leftovers the next day. The flavors were much more pronounced the 2nd day. Made for Aussie Swap.
I am not a fan of plain mayo on sandwiches or burgers....but thought this recipe sounded intriguing. I am so glad I chose it! I used a good grain mustard that contained horseradish, so it probably had a bit more zip to it, but it still blended so well with the mayo, lemon juice and garlic. I used this mixture on a rye bread with ham for lunch today. Since I am also not a huge fan of catchup, I can't wait to try this recipe on my next burger! Thanks so much for posting this recipe Sarah, another keeper for sure :) Made and reviewed for the AUS Make My Recipe Tag Reunion December 2012.