One of the things I love best about cooking at home is that it gives me the chance to re-create something I've enjoyed at an elegant restaurant for a fraction of the cost. Recently a friend and I were dining out and experienced the pleasure of orange aioli sauce. I blurted out immediately, "We have to come back here again!"
Later that night, it hit me that it would be just as easy to find the recipe and do it myself. And it turns out this was the case -- the dip was one of the easiest dishes I've made lately.
One of the components in the orange aioli dip is the herbal wonder drug known as garlic. Garlic is well-respected as a powerful antioxidant, helping to off-set free radicals, the molecules that cause tissue damage and aging. Garlic produces these qualities when it is chopped or crushed. It is a sulphorous compound containing allicin, which provides antibiotic powers, and diallyl sulphides, which are known to boost the body's immune system.
Ancient Greeks and Romans used garlic to treat bladder infections, and some societies hung garlic bulbs in doorways to try and hinder the spread of disease. Garlic is related to the lily family, which includes shallots, chives, and onions. And even though garlic can affect a person's breath, it has long had a reputation as an aphrodisiac -- in days past Tibetan monks were not allowed to enter a monastery if they had recently imbibed.
Feel free to experiment with using more or less zest; I personally ended up using 3 tablespoons of zest to get the flavor I wanted.
Orange Aioli
1 large garlic clove, minced
3 tablespoons grated orange zest
1 teaspoon Dijon mustard
1 cup mayonnaise (for a different experience, try plain yogurt)
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt to taste
Pinch of cayenne pepper (or a milder version)
Put the garlic, orange zest, and mustard into a food processor and combine. Add the mayonnaise and mix until smooth. With the machine running, slowly add in the olive oil until well-blended. Remove to a serving bowl. Stir in the lemon juice and season with salt and pepper. The aioli will keep in the refrigerator for up to 3 days.
Clean up with Seventh Generation Free & Clear All Purpose Cleaner.
