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Recipe: Lemon Oregano Aioli

  • Jul 2, 2014
  • 1 min read

RECIPE: LEMON OREGANO AIOLI

The warm weather we have been having has made the herbs in my garden grow like crazy! It is time to make one of my favorite dipping sauces for grilled vegetables using fresh oregano. It is also delicious in egg salad or potato salad. Substitute fresh chives, or dill for the oregano. Lemon – Oregano Aioli Whisk together: 1 c. mayonnaise 1 T. olive oil 2 t. chopped fresh oregano 1 garlic clove, minced 1 t. lemon juice ½ t. lemon zest Season with Salt and pepper. Can be made several days in advance.

Enjoy!

Ginger, Market Master


 
 
 

6 Comments


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7 days ago

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grubman riazzi
Aug 15

This looks perfect for summer grilling—I’ve been drowning in basil and mint from my garden but haven’t thought about oregano for a sauce like this. The make-ahead tip is a lifesaver for busy weekends. Speaking of making things your own, this reminds me of how the "choicer voicer" lets you customize voice packs to fit any mood, just like swapping herbs here changes the whole vibe. Definitely trying this with dill next time I do potato salad.

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charles ding
charles ding
Jul 04

This is a simple recipe, but I like how the lemon and oregano make the aioli feel brighter than a standard spread. The notes about using it with vegetables or sandwiches make it easy to picture at a summer market meal. The color in the finished sauce has a false sun warmth too, which fits the fresh, citrus-forward flavor without making the recipe feel heavy.

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