Used this tonight for our grilled chicken and ciabatta bread sandwiches. Joe loved it.
Garlic Aioli: (homemade mayonnaise)
2 large egg yolks
2 tsp Dijon mustard
2 tsp fresh lemon juice
1 medium garlic clove, minced thru a garlic press
3/4 cup vegetable oil
1 tbsp water
1/4 extra virgin olive oil
1/4 tsp black pepper
Process yolks, mustard, lemon juice and garlic in a food processor for 10 seconds until combined. With machine running, slowly drizzle in vegetable oil, about 1 minute.
Transfer mixture to a medium bowl and whisk in water. Whisking constantly, slowly drizzle in olive oil for about 30 seconds. Whisk in salt & pepper.
Refrigerate in an air tight container for up to 4 days.
Afternoon Delights 