This guest recipe comes from Colette Bell, fellow bloggess of Become Unglud and chef extraordinaire.
‘Giving a Gift? Think Outside the Box & Into the Mason Jar; Lemon Aioli’
As I was putting together a little gift bag for Zara’s Hungry (birthday gift), I thought what better way to give than food? Not too long ago she had made Garlic Aioli for me & before that some jam. I took the jar that the jam had come in & since been consumed from out of my cabinet & decided to fill it with something delightful. Not only is this a good example of reduce, reuse, recycle, but it’s fun & useful!
I had an abundance of Organic lemons (from South Shore Organics) & had been planning to make myself a couple of sauces to store & have on hand before my lemons went bad; wallah – Lemon Aioli!!
Here is what you’ll need: (Only 1 lemon was used for this great aioli)
3/4 cup mayonnaise (of your choice, I used 1/2 cup of Hellman’s w/Olive oil & 1/4 cup Light Hellman’s; both gluten-free)
4 garlic cloves, minced
1 1/2 teaspoons grated lemon rind (I had such a handy little zester; also a gift from Zara’s Hungry)
1-2 tablespoons fresh lemon juice (squeeze the life out of that lemon; I think I only needed 1/2 the lemon for the juice!!)
1/4 teaspoon salt (I used an organic sea salt)
1/4 teaspoon pepper (fresh ground black pepper)
In order displayed above add all ingredients to small-medium sized mixing bowl & stir vigorously. Taste & make any changes desired.
Lemon Aioli is absolutely delicious on many things, but my personal favorite is on any seafood cake – crab cakes, tuna cakes, fish cakes! Nom, Nom, Nom!! Make a bunch & use as favors for dinner parties, give to foodie friends as hostess gifts, etc. Mix, eat, enjoy!!
Want to know more about Colette and about living and eating Gluten Free? Check her out at www.becomeunglud.wordpress.com
And…just so you know, I opened the aioli in celebration when my sister came up for Easter, we had it on this delightful baked cod that I had baked with white wine, capers and garlic, it was JUST the thing!