One-minute mustard aioli

By | September 17, 2013

 mustard aioli 1.jpg

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)!


elana on September 24, 2013 at 7:39 pm.

very very very yummy! i know this doesnt really apply to you (sorry in advance) but this worked awesomely as a dipping sauce for beer battered chicken and onion rings…(which would also of course work for fish/veggies)


Tali Simon on September 24, 2013 at 8:48 pm.

Good to know!


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