Aioli (eye-oh-lee) is a garlic mayonnaise sauce that hails from Provence region of France and it is as natural on the dining table as butter or salt and pepper. It is usually pair with crab cakes, crudités, artichoke leaves, potato wedges etc. Diana made this the other day for us to spread on our hamburgers. With the leftovers we just dipped it with our roasted potatoes wedges.Ingredients:
½ cup of low fat mayonnaise
1 roasted pepper (I used red pepper)
2 cloves roasted garlic or fresh garlic
1 tbsp lemon juice
Salt and pepper to taste
Put all the above ingredients in the food processor and give it a few quick pulses. Blend until smooth. Serve.
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