Recipe by: Adapted from Giada DiLaurentis
Yield: 3/4 cup aioli
I usually serve this aioli as a dip for sweet potato fries, but I've recently discovered it's delicious with all vegetables. It's livened up my roasted veggie nights considerably!
3/4 cup mayonnaise (pick your favorite brand, but obviously, you should use Hellmann's)
1 teaspoon minced garlic
1 tablespoon lemon juice
Mix mayonnaise, garlic, and lemon juice in a small bowl. Refrigerate until ready to use. Feel free to garnish with any fresh herbs you like -- basil or thyme would be nice. Serve with warm roasted asparagus, carrots, or sweet potato fries.
To get detailed recipes for roasted asparagus or roasted carrots, read about fear and failure (yay?), and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, bakebakebake, cooking