HERB AIOLI

image MAKES A GENEROUS 1 CUP

Use the aioli as a spread for sandwiches or wraps. It makes a great base for creamy salad dressings, too.

1 cup Plant-Based Mayo (here) or store-bought, such as Just Mayo

2 cloves garlic, pressed or finely grated with a Microplane zester

1 tablespoon grated lemon zest

1 tablespoon minced fresh parsley

2 teaspoons minced or snipped fresh chives

Pinch of coarse sea salt and freshly ground black pepper

Whisk everything together in a small mixing bowl or jar. Use immediately or cover and chill in the fridge for about a week.

OPTION

KILLER TARTAR SAUCE: Whisk in 1½ tablespoons finely grated (zested) fresh horseradish or prepared horseradish and ½ cup finely chopped pickles.