Aioli Spread

Recipe Tami, s/v Heart of Gold

A yummy spread for sandwiches, topping for meats ... of course, you have to like garlic.

Makes about 2 cups

8 garlic cloves, crushed in a garlic press or minced

1 teaspoon kosher salt, plus extra to taste

1 1/4 cups mayonnaise at room temperature

1 Tablespoon Dijon mustard

1/2 cup extra-virgin olive oil

1 Tablespoon fresh lemon juice

Directions:  On a cutting board, mash the minced or pressed garlic cloves and 1 teaspoon of kosher salt to a paste using the flat end of a knife.  Scrape the paste into a bowl and add the mayonnaise and Dijon mustard.  Gradually whisk in the olive oil. Stir in the lemon juice and season with salt.

The aioli should be kept refrigerated.  Refrigerate this spread overnight before serving and the flavors will blend together more smoothly.