I can’t tell you how long I’ve been getting pestered by my husband to make an aioli sauce! It’s like he’s addicted or something…
…Only kidding about the addiction part. But for real, he has been bugging me for probably about 6 months now to make a sauce. I really haven’t had the desire to make one because I assumed it was difficult to make. I mean come on, the word aioli itself sounds intimidating. Lo and behold, making aioli is anything but intimidating when you know what’s usually in it! I recently learned that aioli is just a primped up word for flavored mayo. Hey, that sounds way easier and less intimidating, doesn’t it?
I made some awesome salmon cakes (recipe coming soon, I promise!) the other day and had left over parsley. I hate wasting food and I usually do not cook with parsley so I was trying to figure out a way to use it. Ding! Then a light bulb flashed in my head. Why not try making an aioli?
So I did. And it turned out great! In fact, it was an amazing addition when slathered all over the top of the salmon cakes. Actually, you could probably just use this in place of tartar sauce because the taste if very similar.
The real test was the hubby. Did he like it? Yes! And so did my in-laws. I quote my father-in-law in a southern accent, “This is like the food you get at them fancy restaurants. ”
- Add mayo, garlic, parsley, lemon juice and lemon zest to food processor and blend until smooth
- Season to taste with salt and pepper