We talked about salmon loaf last week — how it’s freezer-friendly and gluten-free and tastes great. The only thing better than a pretty little salmon loaf is, naturally, a pretty little salmon loaf with mustard aioli.
Aioli is a garlic mayonnaise dip, and mustard aioli takes it up a notch. It uses three pantry-item ingredients (which I bet you already guessed), takes all of one minute to prepare, and keeps well in the fridge for a solid 10 days.
Plus, it isn’t just for salmon loaf. You could dollop some mustard aioli over fish fillets of all sorts, use it as a veggie dip, or even mix it into pasta. (Did that last one, along with a handful of fresh dill, for a quick erev Yom Kippur lunch.)
Good luck with your last-minute prep, chag sameach, and come back on chol hamoed for my best chewy chocolate chip cookies (pareve)!
Yield: About 1/3 cup
- ½ cup mayonnaise
- 2 Tbsp mustard
- 1 large clove garlic, crushed
1. Mix everything until combined. Keeps well for 10 days when stored in the fridge in an airtight container.