Lemon Aioli

Adapted from Food Network

When I decided to make crabcakes, I knew I was going to need something to dip them in (I'm a sauce/condiment kind of girl).  I scoured the Internet until I found the simplest tasty-sounding Lemon Aioli I could find.  I wasn't about to use raw eggs or saffron.  

The following recipe from Food Network was the winner.  I used light Miracle Whip in place of the mayonnaise because that is what I had on hand.  I had to add 1/2 teaspoon of sugar to it to get it to taste right.  I think it would have been fine without the sugar had I not used Miracle Whip (you know, with that "tangy zip" and all).

Ingredients:

1/2 cup mayonnaise

1 clove garlic, minced

1 tablespoon chopped chives

3 tablespoons lemon juice

1/2 teaspoon lemon zest

Kosher salt and freshly ground black pepper, to taste.

Directions:

In a medium bowl, mix all the ingredients together.  I let mine chill for 2 hours before serving.

Yields: one batch (enough for one batch of Miniature Crabcakes).