When you work full time and only cook for one, small batches of everything are crucial. Sometimes I like to cheat and fry up one of Trader Joes' frozen crab cakes (they're the best!), and people often ask me what I pair with them. So, I thought it appropriate to post the recipe for my Garlic Lemon Chive Aioli.
Aioli is a traditional Provençal sauce similar to mayonnaise, generally made with lemon, garlic, egg yolks, and olive oil. Because I am usually in a rush and make small batches of almost everything, I have come to use mayo in the aioli itself instead of egg yolks.
The beautiful thing about this sauce is how versatile it is. Like capers? Substitute capers for chives. Need a quick crowd pleasing dip? Combine mayo, chipotle peppers, garlic, cumin, and lime in a blender and serve with various vegetables like celery and bell peppers. See how easy that was?! You're already on your way to a dinner party.
- 1-2 tbsp. of Mayonnaise
- Zest and Juice of roughly a quarter of a lemon
- Salt and Pepper to taste
- Roughly 1 tsp. of chopped Chives
- One small clove of garlic, finely minced
- 1-2 tsp. Extra Virgin Olive Oil
In a shot glass (to ensure you don't make too much), combine two parts mayonnaise and one part olive oil. Add the lemon juice in small bits to ensure your aioli does not get too thin.
Finally, add the minced garlic, chives, lemon zest, salt, and pepper. I like to add a lot of freshly ground pepper to my aioli to give it flavor and nice specs of color.
Serve with your crab cake and a salad with a simple lemon dijon vinaigrette or something light of your preference.
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