Recipe by Cooking light, the complete Quick Cook, (A practical Guide to Smart,
Fast home Cooking) by Bruce Weinstein and Mark Scarborough, Publisher
Oxmoor House.
This version of aioli is made with prepared mayonnaise . a sort of simplified take on the preceding recipe
3 garlic cloves, peeled
1/2 cup free mayonnaise
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 (7 ounces) bottle roast red bell peppers, drained, rinsed and patted fry
Drop garlic through food chute withfood processor on. Process until
finely minced. Add remaining ingredients and process until well
combined. Stor, in a tight container in refrigerator for up to1 week.
Yield 1 cup. Serving size: 1 tsp.
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