Rosemary Aioli

From the kitchen of One Perfect Bite...I love a really good sandwich and over the years I've learned that a little extra effort can take a good sandwich and make it great. The best of sandwiches start with good bread and a wonderfully flavorful spread to bind the bread and filling to each other. Good bread is no longer a problem as sources for it abound, but it's a different story when it comes to sandwich spreads. While there are good commercial spreads available, they make adequate, not great sandwiches. Years ago Julia Child and her contemporaries developed recipes for blender mayonnaise. That changed the way I made sandwiches. Those early recipes have long since been retired, but I still use the blender to make a highly flavored aioli that will make your socks go up and down. I use this particular spread for roast beef and roast pork sandwiches. It is also wonderful with leftover chicken. While this is an extremely easy recipe, when you are pressed for time rosemary and garlic can be added to commercial mayonnaise for somewhat comparable results. I hope you will try this. It will make your sandwiches truly exceptional. Here's the recipe .

Rosemary Aioli...from the kitchen of One Perfect Bite

Ingredients:
Mayonnaise
1 large egg yolk
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons white-wine vinegar
1/2 teaspoon Kosher salt
Pinch of black pepper
1/2 cup olive oil
1/2 cup vegetable oil
Aioli Additions
1 tablespoon minced garlic
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
Kosher salt to taste

Directions:
1) To make mayonnaise: Place egg yolk, mustard, vinegar, salt and pepper in jar of an electric blender. Blend for 30 seconds. Combine olive and vegetable oil in a 1-cup measure. With motor running, slowly add 1/4 cup oil in a slow stream, blending until mixture is smooth and begins to thicken. With blender running, add remainder of oil in a steady stream.
2) To make aioli: Place 1 cup mayonnaise in a bowl. Add garlic, rosemary, pepper and salt. Mix well. Store in refrigerator. Yield: 1-1/4 cups.

Cook's Note: Tarragon can be substituted for rosemary if you prefer a tarragon flavored aioli.

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