Aioli Sauce

Eggless Aioli Sauce

*4 Cloves Garlic, pressed or grated

*16 ounces Giardiniera (pickled vegetables), Hot/Spicy if desired, drained

*2 Tablespoons Stone Ground Mustard

*1 teaspoon Fresh Lemon Juice

*1/2 cup Extra Light Olive Oil, drizzle in a little at a time

*Water, add to desired Consistency

*SeaSalt and Freshly Ground Pepper, to taste

In a food processor pulse together the garlic, pickled vegetables, mustard and Lemon juice. Then on medium low speed drizzle in the olive oil adding water as needed. Salt and pepper to taste.

Use aioli sauce on sandwiches like: Pulled Pork, Shredded Beef and sub sandwiches etc…

Recipe adapted from Valarie Bertinelli Food Network




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