Aioli (Garlic) Cayenne Sauce
Aioli means two things in French. One is a garlic sauce, and the other is a huge feast served to family and friends on special occasions. The classic recipe for aioli sauce requires you to make it in a blender or food processor like you do homemade mayonnaise. But the Cooking Dude has good news: we’ll start with mayonnaise out of the jar and now this only takes minutes. And cleanup is zip.
This sauce I most recently served with fried catfish, shown in the photo. It was such a great hit that we will also be using this sauce for other fish dishes instead of tartar sauce. We will also be using it as a dip for fresh veggies, and as the dressing on fish tacos. It is also good on hamburgers and cheeseburgers, and for a French fry dip.
This will make enough for four or five people. Just multiply the quantities for more. You might also make adjustments for your individual tastes, or change it depending upon its use; for example, you might increase the cayenne or add some Tabasco for fish tacos.
1 teaspoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon MSG
And here’s the complicated method: put ingredients in small bowl and mix with a whisk or a fork. After eating this, no one in our house wants tartar sauce any more.