By Mississippi Market Chef Partner Kristin Hamaker of Goosefoot Kitchen
Makes ½ cup
Traditionally made aioli is wonderful and you should attempt it one of these times, but you can also easily dress up a bit of mayonnaise. Easily double or divide this recipe.
- 1-2 fresh garlic cloves
- Kosher or sea salt
- Refer to notes and variations for additional ingredients
Peel and mince 1-2 fresh garlic cloves on a cutting board (or you can add this to a mortar, if you have one). Sprinkle with a good pinch of kosher or sea salt and allow to sit for a few minutes. Chop or scrape the garlic and salt further with your knife (or pound, if using a pestle) until you’ve created a quick paste. Stir garlic into a ½ cup of mayonnaise.
NOTES & VARIATIONS
- Rather than garlic, you can flavor your mayo in endless ways. Other additions include finely chopped herbs, lemon juice and zest, orange juice and zest, tomato paste or puree, saffron, chilies, Dijon or grainy mustard, horseradish, capers, even roasted red peppers.
- Use this flavored mayo on sandwiches, or as an accompaniment to smoked or cooked poultry, meat or fish.