Aioli is a garlic mayonnaise from the south of France. This version uses commercial mayonnaise as a base to avoid the small but worrisome health risks associated with eating raw egg yolk.
1 cup mayonnaise
3 cloves garlic, put through a garlic press
24 fresh basil leaves, thinly slivered
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
Combine the mayonnaise, garlic, basil, lemon juice, salt and pepper in a small bowl and whisk to mix. Makes about 1 cup.
Tester's note: To make this lower in fat, omit oil and "zap" portobello caps with non-fat cooking spray.
"The Barbecue! Bible" by Steven Raichlen
Thursday, June 28, 2001
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