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.

You might also enjoy these recipes:
Mexican Beer-Cheese Spread - One Perfect Bite
Pumpkin Butter - One Perfect Bite
Liptauer Cheese Spread - One Perfect Bite
Pimento Cheese Spread - Foodista
Orange and Chive Aioli - Fine Cooking
Garlic Lemon Aioli - Culinate

Rosemary Aioli and the Perfect Sandwich

The two constants in making a perfect sandwich are really, really good bread and a mayonnaise so flavorful that it excites the taste buds. You'll also need two to four ounces of meat, perhaps a slice of cheese and some wonderfully crisp lettuce. You're tasked with finding great bread, but great mayonnaise is just a line or two away. The first recipe makes a flavorful mayonnaise from scratch. The second takes a prepared spread and, with a few additions, makes it outstanding. Both are recommended.

Rosemary Aioli

Ingredients:
1 large egg yolk
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons white wine vinegar
1 teaspoon salt, divided use
1 cup extra virgin olive oil
1/4 teaspoon freshly cracked black pepper
3 cloves garlic, finely minced
1 teaspoon fresh chopped rosemary

Directions:
1) Combine egg yolk, mustard, vinegar, and 1/2 teaspoon salt in jar of an electric blender. Pulse to combine.
2) With the blender on, slowly add 1/4 cup oil and process until a smooth,creamy emulsion is formed. With the blender still on, slowly add remainder of oil and process until sauce thickens.
3) Add garlic, rosemary, reserved 1/2 teaspoon salt and pepper. Pulse to blend. Chill. Yield: 1 cup rosemary aioli.

Fast and Easy Rosemary Aioli

Ingredients:
1 cup prepared mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 teaspoon minced fresh rosemary
1/4 teaspoon grated fresh lemon zest
1/4 teaspoon salt
1/4 teaspoon peppper

Directions:
1) Combine mayonnaise, mustard, garlic, rosemary, lemon zest, salt and pepper in a small bowl.
2) Mix well to combine. Chill. Yield: 1 cup rosemary aioli.