Pat's Aioli Sauce
"Mayo base spiced with cayenne pepper and garlic. Oh so yummy on roast beef and pork"
- Ready In:
- 2mins
- Ingredients:
- 5
- Yields:
-
1 cup
ingredients
- 3⁄4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons cayenne pepper
- 1 tablespoon fresh lemon juice
- 3 fresh garlic cloves, minced
directions
- Combine all in container with lid; mix well, refrigerate several hours to mingle flavors.
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Reviews
-
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! -
Great stuff! I halved this recipe since I knew my DS's wouldn't like something like this. Served this with med-rare eye roast, scalloped potatoes and steamed broccoli. An hour later my DH was still raving about supper! -
I used no-fat mayonnaise with this recipe and it was fantastic!! The flavors all blend together wonderfully. Great on artichokes, too! Thanks L DJ!
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