Chicken with Creamy Garlic Mustard Aioli

I did this aioli yesterday night for dinner, since I had a holiday and the husband was stuck at work, I had a whole lotta time on me.

I have done this before as well, but since I planned on eating this with chicken and rice, I made it just a tad runnier.

Aioli is basically a garlic mayonnaise, and is usually served as a dip.

This was a fab dinner. Of course this best be done only in a while coz of all the oil.

Ingredients:
1. Garlic Pods - 4 - make a paste
2. Dijon Mustard - 1 teaspoon
3. Egg - 1 large one
4. Olive Oil - 1 cup - You can also use a half 7 half mix of Olive Oil & Grape seed oil (which is ideal) or even mix the OO with vegetable oil.
5. Juice of 1 Lemon
6. Salt - 1 teaspoon

Preparation:
1. In a bowl place the garlic paste, mustard and the egg and whisk well.

 2. Now slowly add the olive oil in a thin stream trickling down, while mixer keeps whisking. You can use your arms also, though it will need much much much elbow grease.

3. Keep whisking till the mix thickens. You can decide how much you want the mix to congeal. I stopped short of getting a mayo consistency.

4. Stop whisking and add the lemon juice and the salt and mix well.Whisk if required.

Let this sit for at least 1/2 hour before you dig in. Place in the fridge and use any left over for up to 3 days.

Oh, as for the chicken, I had marinaded it in some black pepper and salt and pan fried it in olive oil till crispy on the outside and all done on the in.

I served this with peas rice, and roasted veggies & onions on the side.