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Lemon Aioli

| 2 Comments

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?

2 Comments

  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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