Categories: Fish, Sauce, Seafood

Ingredients

• 5 medium garlic cloves (can be pressed, minced or roasted (if you roast it won't take as much garlic because it will all be incorporated into the Aioli)
• 2 Teaspoons lemon juice to taste and some lemon zest
• Pinch of Kosher Salt
• 1/2 cup good quality Mayonnaise
• 1/4 teaspoon Dijon Mustard (optional)
• 1/4 to 1/2 teaspoon dry dill (optional)
• 1/4 teaspoon Worcestershire (optional)

Directions

1. NOTES: How to Roast Garlic quickly in microwave: Put the amount of cloves you need in a small glass oven-proof dish. Drizzle olive oil over cloves, rubbing it in well with your fingers. Add a couple tablespoons of water to the bowl, then cover with plastic wrap. Microwave at 50% power in 3-minute increments until cloves are soft and creamy. Let Col for about 10 minutes, then use as desired.

2. In a small, shallow bowl, combine the garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic’s flavor.

3. Place a fine mesh strainer over another bowl. Using a rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard whatever garlic may be left.

4. Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary…if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting…Add any or all of the optional ingredients…also additional lemon juice if needed.

5. Aioli Will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills

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