If there is one sauce I know by heart and can make with my eyes closed, it's aioli. I love this stuff. I love anything with mayo, really, but this aioli is pretty good considering it's not the authentic aioli you find in Spain or in Spanish restaurants (they use raw egg yolks). Nevertheless, this sauce not only goes great with a tortilla Española, but also goes wonderfully with french fries or boiled potatoes, smear it over crostini, or use it as a dip for fried pickles. I usually use 3 cloves of garlic, which makes it super garlicky, so you may want to start with one and eventually figure out how much garlic you prefer.
INGREDIENTS
- 1 to 3 garlic cloves, very finely minced
- The juice of half of a lemon
- 1/2 teaspoon Dijon mustard
- 1/2 cup Best Foods Mayo
- Salt and pepper to taste
Mix all ingredients in a small bowl and place in fridge for a few hours for flavors to marry. Serve at room temperature with the tortilla.
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