TAPENADE-ROSEMARY AïOLI

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Tapenade-Rosemary Aïoli image

Also nice with crudités and grilled chicken.

Yield Makes about 3/4 cup

Number Of Ingredients 6

3 garlic cloves, peeled
1 tablespoon chopped fresh rosemary
2/3 cup mayonnaise
3 tablespoons tapenade
2 tablespoons olive oil (preferably extra-virgin)
2 teaspoons balsamic vinegar

Steps:

  • With machine running, drop garlic and rosemary through feed tube of processor and finely chop. Add mayonnaise, tapenade, oil and vinegar and process until well blended. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill.)

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