By David Harbilas
Chunky aioli sauces are not often appealing, especially considering that their purpose is often to be spread on a sandwich.
This aioli makes use of a smooth roasted tomato and fennel puree, balancing the vinegar of the aioli with a sweet quality.
The sauce goes well with fish, chicken, and beef, as well as roasted or raw vegetables as a dip.
Makes 2 cups of aioli
- 1 cup aioli or store-bought mayonnaise
- 3 plum tomatoes, cut in half lengthwise
- 1 head of fennel, sliced
- Juice of Â½ lemon
- 1 tablespoon honey
- olive oil
- salt and pepper to taste
Preheat an oven to 400 degrees. Place the tomatoes and fennel on a roasting pan and drizzle with a little olive oil and season with salt and pepper. Roast until tender and slightly caramelized, about 20-30 minutes. Remove and cool the vegetables slightly.
Place the vegetables in a blender and puree until smooth, adding a little water if necessary. Add the mayonnaise and puree. Add the lemon juice and honey and adjust the seasoning with salt and pepper if necessary.