“A classic starter in Provence is assorted vegetables teamed with some aioli (garlic mayonnaise) for dipping. We added basil for a nice variation.” So states the preface to this recipe I must have clipped from a magazine years ago — long before we moved to Provence. Veggies are in these days, and this is the perfect dip. One of my friends called it “addictive.”
1 cup light mayonnaise
2 tablespoons olive oil
1/2 cup chopped fresh basil
4 garlic cloves, minced
1/8 teaspoon dried crushed red pepper
Assorted raw veggies: radishes, peppers, carrot sticks, celery sticks, whatever suits your fancy.
Combine mayonnaise, 1 tablespoon oil and basil in medium bowl. Heat 1 tablespoon oil in a heavy small skillet over medium-low heat. Add garlic andsaute until beginning to color, about 2 minutes. Add dried red pepper and saute 30 seconds. Add to mayo mixture and season with pepper. Can be made a day ahead. Cover and chill. Serve with the veggies.