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  • February 2008
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“Dip-in” to Creole Aioli

Next time you’re serving chicken strips try “dipping-in” to this Aioli. Looking for more inspiration? Try this recipe with New Orleans Style Fried Chicken.

Creole Aioli

1 cup mayonnaise
1/2 cup finely chopped scallions (green onions, including tops)
3 tablespoons Creole Mustard (Spicy Brown Mustard may be substituted)
1 tablespoon minced garlic
1/4 teaspoon freshly ground pepper

Combine all ingredients in small bowl stirring to blend. Cover and refrigerate until ready to serve.


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