Aioli Nouvelle Orleans
- Ready In:
- Blend the garlic, mayonnaise, and lemon juice in a blender until smooth, then add the rest of the ingredients and blend again.
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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.
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.
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<p>I live in Franklin, Indiana. I learned to cook at the Upperline in New Orleans under good old Chef Tom Cowman. I now do whatever is needed at the restaurant owned by friends-all the desserts, including frozen things, teach cooking classes, catering, group bookings, grow the herb garden...you name it. </p>