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Lemon Aioli


Lemon Aioli
This is aldivore, y’all, and does it ever jazz up roasted salmon.

1/2 – 3/4 cup mayo
2 minced garlic cloves
minced zest from one lemon
juice from one lemon
1/4 t. salt
1/4 t. pepper

Mix together. Should keep up to 3 days in the fridge although the garlic will have become much stronger by the end of that time.

All the better to ward off the vampires, right?


  1. I’m thinking that you could whisk it with some olive oil to make a good salad dressing or to make it more sauce-y. It is good as is, though.

  2. Happy special day, Annie boo!

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