Seasonings

Aioli Mustard Marinade

  • 4 TO 5 cloves Garlic, crushed, to taste
  • 1 Egg yolk
  • ~ Salt
  • 1/4 Cup Olive oil
  • ~ Fresh Lemon Juice
  • 1 tablespoon Dijon-style mustard
  • 2 teaspoons Thyme
  • 1 tablespoon Fresh finely chopped ginger
  • 2 teaspoons Dry White wine

    • Put the garlic in a small mixing bowl.Blend in the egg yolk and a pinch of salt. Gradually whisk in the oil, drop bydrop at first until the mixture begins to thicken. Whisk in the remainder in asteady stream. As the sauce thickens, thin out with a little lemon juice to taste. Stir in the mustard, thyme and ginger. Add the wine to thin out slightly. Season with salt to taste.

    Makes 1 cup.

    Tip:

    Use this as a marinade for grilled meats, especially lamb. Coat the meat with the marinade and let stand, covered, at room temperature for several hours.

    If you're pressed for time, you canmake this marinade with store-bought mayonnaise. To 1 cup, add the crushed garlic, a little lemon juice, the mustard, thyme and ginger.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!