“Such young unfurrowed souls roll to meet each other like two velvet peaches that touch softly and are at rest; they mingle as easily as two brooklets that ask for nothing but to entwine themselves and ripple with ever-interlacing curves in the leafiest hiding-places.”
-George Eliot, Adam Bede
Garlic Basil Aioli
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_ _ I recently had a friend make fun of the fact that “aioli” is just a decorative word used to get away with serving people more expensive mayo… Fair enough. But when you add things like garlic and fresh basil into the mix, it’s so much more than just mayonnaise; it no longer makes me want to die at the thought of dipping vegetables in it; it makes me feel like a fancy lady. And to your friends who don’t know what aioli is, it sounds like you put in a lot more effort than throwing a couple of ingredients into a blender.
Servings: About 3/4 cup
Ingredients:
3/4 cup Mayonnaise (I used the kind made with olive oil because I pretend that’s significantly more healthy)
1-2 large clove Garlic, finely minced or put through a garlic press (Adjust the amount of garlic to your taste)
2 tbsp fresh Basil, finely chopped
3 1/2 tsp Apple Cider Vinegar
Salt and Pepper to taste (I didn’t think it needed salt so I just did a few sprinkles of fresh cracked black pepper)
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1. Add all the ingredients into a blender and puree away! I stopped and scraped down the sides several times to make sure everything was getting mixed and chopped properly.
*Serve as a spread on a sandwich, or as a veggie dip
LIFE SHOULD TASTE GOOD... cooking for an army of two 