Stunningly easy Aioli

[geeksoup]

Oh, my goodness. Adapted from this recipe right here, because you know I can't leave well enough alone.

Easy Aioli (garlic spread)

• juice of one lemon and half its zest


• 1/2 cup garlic cloves (about 1 1/2 heads)


• about 2 tbsp basil chiffonade (about 4-5 medium to large leaves, stacked, rolled tightly and then sliced into thin ribbons)


• about 1 tbsp olive oil of your choice


• 1 cup olive-oil based mayonnaise

Throw everything but the mayonnaise into your blender. I used one of those little bullet blenders, but you can actually take a Mason or Ball-type canning jar and screw it onto your blender in place of the carafe (!). Wish I'd known that before I bought the bullet blender. Anyway, some form of smallish blending device, or you can chop everything together with a knife and mix in the oil and mayo after if you're feeling more industrious than I am tonight (given that I'm not making real aioli, I guess you can gauge that for yourself).

Once you have a superstrong garlic paste, mix very thoroughly with the mayonnaise. Refrigerate.

I basted it over tilapia fillets and broiled, and have also mixed it with some pre-boiled and diced potatoes that I am going to cook for tomorrow, probably also broiling for a little crispness. NOM.

Comments

[starlingsings]

And I quote: *nom nom nom purr purr purr*

;-)