Yolo Aioli

Every sandwich I’ve had since creating this aioli has yearned for it. The flavor is huuuuuge, but enhances everything it touches at the same time. You only live once, so keep this YOLO County creation on hand.

• 3 Tbsp Butter
• 1 Tbsp Neutral Oil
• 1 Shallot Fine Diced
• 1 Cloves Garlic Minced
• 1 tsp Dried Parsley
• 1 tsp Dried Thyme
• 1 tsp Dried Basil
• 1 tsp Crushed Red Pepper
• Kosher Salt and Black Pepper
• 1 Tbsp Sherry or Red Wine Vinegar
• 2 Cups Mayonnaise

Melt butter with oil in a frying pan on medium heat. Saute shallots until softened and starting to turn golden (about five minutes). Stir in garlic and herbs and cook for another minute. Add salt and pepper to taste. Deglaze the pan with vinegar and cook for another minute or two. Remove from heat and let it cool to room temp. Fold mixture into mayonnaise and mix until incorporated. Store in an airtight container in the fridge for up to two weeks.