Rosé and Aioli: A Classic Warm-Weather Pairing

The French always pour rosé alongside garlicky aioli—and you’ll instantly taste why. 

aiolitoasts

The key to a perfect pairing of wine and food is balance. The wine’s job is to either match the flavors on the plate or to provide a contrast that cleanses your palate for the next bite of food. There are few better examples of the latter than an everyday indulgence you find in southern France: a crisp rosé and garlicky aioli.

The best part about this pairing? The versatility. It doesn’t matter whether you spread your aioli on a sandwich or bite-size toasts, or serve it as a dip for cruditées, shrimp or even homemade french fries. After each sip of the crisp rosé, you’ll notice that its zesty acidity cuts the richness of the aioli, cleanses your palate of the garlic flavor and then instantly makes your mouth water for another bite of food. That’s precisely what a classic food-wine pairing is supposed to do.

This easy recipe is sure to become a standard of your sunny weekend lunches all through this spring and summer.

Quick Aioli

INGREDIENTS

1 cup mayonnaise, preferably a premium brand
Juice of half a lemon
2 cloves of garlic
Drizzle of your best olive oil
Salt and pepper to taste

INSTRUCTIONS

1.     Peel and finely chop the garlic. Using the flat side of your knife, smash the garlic until it resembles a paste (or use a microplane). If you prefer a stronger garlic flavor, mince 1 or 2 more cloves, depending on their size.
2.     Add the mayonnaise, lemon juice, garlic and olive oil to a bowl, and stir to combine.
3.     Season with salt and pepper to taste.

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