This Lemon Oregano Aioli is fantastic with any roasted veg, but it’s especially good with roasted, charred carrots – a marriage made in heaven.
Or try dragging grilled shishito peppers through a little puddle of aioli.
Or try dotting it on roasted broccoli with Parmesan…
You have to try it!
I’ve even slathered it on sourdough when making a tomato sandwich. Lemon Oregano Aioli, a fresh ripe tomato from the garden, and iceberg lettuce. You should eat the sandwich standing over the kitchen sink to catch the tomato juices and aioli dripping out of the sandwich. Time stops; nothing else matters.
Lemon Oregano Aioli
Ingredients
- 1 cup Hellmann's mayo (see note)
- 1 T olive oil
- 2 t oregano
- 1 clove garlic
- 1 T fresh lemon juice
- lemon zest from one lemon
Instructions
- Zest and juice the lemon; grate the garlic – Zest the lemon using a microplane. After zesting, cut the lemon in half and squeeze out the juice. You won't use all of the juice, but I'm sure you can find another use for the excess. Grate the garlic using the microplane.
- Make the aioli – Whisk the mayo, oil, oregano, garlic, lemon juice, and zest in a small bowl. Continue whisking until the mixture is silky and smooth.
Notes
Lemon Oregano Aioli has become a staple in my repertoire, but it’s a relatively new addition. I don’t know how I did without it. I used to try my hand at such elaborate dishes, but over time my cooking has become less complex, more elemental. Sauces in general have become key in my kitchen. Whether vegetable-based, like pesto, or dairy based, like whipped feta with sour cream, or mayo-based like this aioli, sauces can change something basic into something special. If you’re looking for additional inspiration toward this end, I recommend The Complete Book of Sauces by Sallie Y. Williams.
Duke’s Mayo is the best!
Blasphemy!
Hellmann’s vs. Cains, an ongoing discussion in our home. Read the ingredients of both, then tell me which is better!