Most aiolis are fine. This one has a point of view. It starts with the usual suspects — mayo, garlic, lemon — but a few spoonfuls of Ronnie's Giardiniera change the whole conversation. The peppers bring heat. The brine brings brightness. The vegetables add texture that a plain sauce simply doesn't have.
Thirty minutes in the fridge and it's ready to go on everything. Burgers, sandwiches, fries, crab cakes, roasted vegetables, a torn piece of sourdough at the counter before dinner. It earns its place in the door of your refrigerator.
What You'll Need
- ½ cup good mayonnaise
- 1–2 cloves garlic, minced or pressed
- 1 teaspoon fresh lemon juice
- 2–3 tablespoons Ronnie's Original Giardiniera, drained and roughly chopped
- Salt and pepper to taste
How to Make It
- Combine mayo, garlic, and lemon juice in a bowl and stir until smooth.
- Drain the giardiniera well, then chop it so the pieces are small but still have some texture to them.
- Fold the chopped giardiniera into the mayo base. Taste and adjust salt and pepper.
- Cover and refrigerate for at least 30 minutes. The flavors tighten up considerably as it rests.
- Use on everything.
What to Put It On
- Burgers and sandwiches instead of plain mayo
- Fries, roasted potatoes, or roasted vegetables
- Crab cakes or grilled fish
- Artichokes, sourdough, or crackers as a spread
- Grain bowls as a finishing drizzle