Monday, September 26, 2016

Aioli - Sweet Root Beer Cream Cheese Mayo Aioli

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 According to Wikipedia, the classic definition of an Aioli is.. "Aioli or aïoli is a Mediterranean sauce made of garlic and olive oil and, in some regions other emulsifiers such as egg. The sauce's names mean "oil and garlic" in Catalan and Provençal.".

In more modern times, most times you see "Aioli" on a menu (especially a bar menu), it is a mayonnaise based condiment with extra flavoring added.

This is a Bar Menu definition Aioli...

It is also loaded with a cup of my specialty Sweet Root Beer Sauce that I DIY.  If you are bold and find yourself using lots of BBQ sauce over a year, feel free to follow the blue letter link and make a batch yourself.  I make about 6-8 pints a year and always run out before the year is up.

BUT FEAR NOT, if you prefer or really like a BBQ sauce of your own, feel free to substitute you favorite sauce in the recipe for my Root Beer Sauce.  Or even mix a Cup of Good old reliable ketchup with a 1/2 a cup of Root Beer (Not Diet please) for a similar flavor.

I used this sauce as a flavoring for a terrific sandwich.

Pork Chops and Apple Slaw Sliders...

A fancy Pork Chop (notice the circle in the middle, that's Andouille Sausage for a little Cajun Kick!), with a Specialty Apple Slaw (very easy upgrade from a simple bag of Cole Slaw).  And all on a fresh made slider bun - Rosemary Sea Salt Apple Sauce Roll!

The sweet creamy sauce paired great with the slaw and pork chop.  Especially when you get a bite with the Andouille Sausage...

Talk about one perfect bite... ENJOY!

 OK... Here's what I did...

Aioli - Sweet Root Beer
Cream Cheese Mayo Aioli 

  • 1 Cup Mayonnaise
  • 2 Bricks Cream Cheese softened to room temperature
  • 1 Cup Sweet Root Beer BBQ Sauce
    (Can substitute a BBQ sauce of your liking)
  • 2 TBS Baking Powder
  • 1 tsp Salt
  • Zest and Juice of 1 Lemon
  • 2 Cloves Garlic, smashed, minced and pressed into a paste
  • 2 TBS Honey
Cooking Directions
  1. Could not be easier... Add all imgredients to the bowl of a stand mixer and whisk for 5 minutes until everything is creamed.  Increase speed half way through.
  2. Use fresh.  Store in a sealed jar or squeeze bottle for up to 3 weeks.
  3. Makes a great spread for about any sandwich you could want to make.  Use as you would anytime you would add "regular" Mayonnaise and of course
    ... ENJOY! 

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