I made this super fast aioli to accompany steak over the weekend. The aioli was the star and gave great flavor to the meal. I could imagine adding it to a simple salad and cold cuts. Great recipe to have in a pinch! (You can replace the Aleppo pepper with 1/2 teaspoon sweet paprika and 1/8 teaspoon ground chipotle chile powder. )
INGREDIENTS (serves 4 to 6):
2 garlic cloves, pressed
1 teaspoon Aleppo pepper
1/4 teaspoon coarse kosher salt
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 teaspoon Sherry wine vinegar
PREPARATION:
Mash garlic, Aleppo pepper, and 1/4 teaspoon coarse salt to paste in mortar with pestle or in small bowl with back of spoon. Whisk in remaining ingredients. Can be made 2 days ahead. Cover and chill.
The recipe comes from Bon Appetit magazine.
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