Monday, June 4, 2012

Grilled Garlic Scape and Rosemary Aioli

1/3 cup mayonnaise
1/4 cup sour cream
juice from 1 grilled lemon
1 grilled garlic scape
1 grilled sprig of rosemary
2- 3 tablespoons olive oil
salt and pepper to taste
Rub freshly harvested garlic scape and rosemary sprig with olive oil and grill, along with split lemon, for 4-5 minutes on each side.

In a blender, puree garlic scape and rosemary with lemon juice. Stir in mayo, sour cream and mix well. Add salt and pepper to taste.

Tastes great over roasted baby red potatoes ~ takes garden fresh to a whole new level...

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