Aioli, the garlicky mayonnaise so strongly associated with Provencal cuisine, packs a wallop when served as a condiment with meat, fish or vegetable dishes. The following is a quick version adapted from “Pamela Morgan’s Flavors”; use it as a dip for artichokes, asparagus or broccoli.
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BLACK OLIVE AIOLI
Preparation time: 10 minutes
Yield: About 1 cup
3/4 cup low-fat or regular mayonnaise
1 large clove garlic, crushed
2 tablespoons finely chopped fresh parsley
2 teaspoons lemon zest
1 tablespoon lemon juice
1 tablespoon jarred olive tapenade spread
Stir together mayonnaise, garlic, parsley, zest, juice and tapenade. Use immediately or refrigerate up to 2 days.
Nutrition information per tablespoon:
Calories …………. 30 Fat ………… 2.5 g Saturated fat .. 0.4 g
% calories from fat .. 76 Cholesterol ….. 3 mg Sodium ……… 55 mg
Carbohydrates ….. 2.3 g Protein ………. 0 g Fiber ………… 0 g