Tapas 177's Rosemary Aïoli

"This is a delicious, flavourful aïoli recipe from the Rochester, NY restaurant, Tapas 177. It was printed in Bon Appétit (Nov. 2000). It works really well on turkey sandwiches, on grilled portobello mushrooms, or fish. It's also really great with roasted garlic (rather than raw) and with homemade mayo. Yield: Makes about 1 cup"
 
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Ready In:
5mins
Ingredients:
5
Yields:
16 tablespoons
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ingredients

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directions

  • Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.).

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Reviews

  1. This was very flavorful... tasted great on a roasted veggie sandwich (roasted red pepper, tomatoes, and red onions, and raw spinach served on focaccia bread). I put a thin layer of regular mayo on top bread slice and a thin layer of the aioli on the bottom bread slice... it was just the right amount of great flavor. It was a restaurant quality sandwich. I actually got the idea from a local restaurant we ate at a few days ago... I wanted to make something similar and this was a winner.
     
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