Le Grand Aioli

This classic dish is summer dining at its finest. Aioli (garlic mayonnaise) is a delicious dip or sauce for crunchy crudités or poached seafood. Le Grande Aioli pairs very well with chilled rosé.

Ingredients:

1 ¼ cups light olive oil

1 large egg

2 tsp Dijon mustard

2 tbsp freshly squeezed lemon juice

2 tbsp roasted garlic, or more to taste

salt & pepper to taste

2 tbsp chopped fresh basil, or more to taste (optional)

Instructions:

Place ¼ cup of oil in a food processor, and add the egg and mustard. Process until combined. With the processor running, slowly drizzle in the remaining olive oil until the mixture is emulsified. Then add the lemon juice, roasted garlic, fresh basil, and salt & pepper. Process until incorporated. Adjust seasoning to taste.

Suggested Accompaniments:

Salmon, shrimp, crab, steamed clams or mussels, boiled fingerling potatoes, watermelon radish, fennel, cauliflower and/or romanesco cauliflower, lettuces, cherry tomatoes, hard boiled eggs, baby carrots, steamed artichokes, asparagus, green beans, breadsticks.