TAPENADE ROSEMARY AIOLI

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Reference:

Bon App�tit, July 1998

Prep:

Can be prepared in 45 minutes or less.

Servings:

Makes about 3/4 cup.

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Submitted by:

Foodie

Ingredients

garlic cloves, peeled

tbsp chopped fresh rosemary

2/3

cup mayonnaise

tbsp tapenade

tbsp olive oil (preferably extra-virgin)

tsp balsamic vinegar

Directions

With machine running, drop garlic and rosemary through feed tube of processor and finely chop. Add mayonnaise, tapenade, oil and vinegar and process until well blended. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill.)

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