Rosemary Aioli Broccoli
- relax. please don’t freak out……we are going to use mayo!
- love it…..you heard me say it, again and again, nothing makes you fatter than eating fat free, so chillax.
- Mayo is an excellent, high heat agent. It has a really high burn point, much higher than butter who will burn at the sight of high heat, mayo that stuff can play with fire.
- smear it, don’t fear it, on the outside of grilled cheese sandwiches, instead of butter which may burn, the mayo gives it a nice gold color. oh please. stop frowning. mayo does not burn, while adding flavor. what is so bad about that?
- I love to toss my veggies in mayo and then either grill or broil them. The mayo will char, without a burnt flavor. I am usually pretty lazy (ok, you know this already), so I toss my veggies simply with mayo, grill them, sprinkle some salt on them, finish with a squeeze of lemon, and we are ready to serve.
- If you want to go “all out” you can make an aioli, by adding garlic, lemon and in this case rosemary to the mayo before tossing your veggies with it. Or my favorite add schiracha!!
- This also works great for asparagus, or grilled green beans.
- try it before you cry about it….say after me, smear it, don’t fear it, smear it…..
- Did you think this came with a recipe?
- Sorry, it does not!
- It’s the spread me with mayo. Seasoned or not. Broil me until I am charred all over, sprinkle with salt and a squeeze of lemon.