Aïoli

1 tsp. Dijon or stone grained mustard

1/2 tsp. salt

3 – 4 sliced garlic cloves or to taste

1/2 c. extra virgin olive oil

1/2 c. neutral flavored vegetable oil such as canola

Combine the egg, sugar, mustard, salt and garlic cloves in the container of an electric blender or food processor. Blend a couple of minutes or until the mixture us thoroughly pureéd. With the motor still running, very slowly pour the oils in a thin stream into the container. It’s essential to add it slowly in the beginning. Makes about 1 ½ cups If you have concerns about using uncooked eggs, or don’t have time to make aïoli from scratch, a reasonable substitute can be made by adding the mustard, and garlic cloves that have been mashed to a paste to one cup mayonnaise, preferably Hellman’s.

This is a light and refreshing dessert; something that’s easily made ahead of time, and can hang out on a buffet table for the duration of the game.

Find more RealCuisine Recipes online at www.illinoistimes.com.