I just love an aioli – I almost never can resist the temptation of fries with garlic aioli at an upscale restaurant. Although I have previously made aioli and mayonnaise by hand, I had never used a blender or processor! What a difference it makes – a laborious time consuming task takes just a few moments and ends with garlicky goodness.

I recommend trying this with freshly roasted fingerling potatoes.

Enjoy!

Just a real basic entry for the folks out there reading this still … Came across this recipe as I was looking for a mornay sauce to put in with some spaetzel that I had recently purchased. I wanted to make the cheese spaetzel casserole dish that is served at the Black Forest Inn, and was in need of a good mornay sauce. This recipe tasted spot on to what I am used to at the Black Forest Inn – however, the store bought spaetzel wasn’t quite the same.

Good recipe though for putting over your vegetables, greens, etc. Try it and let us know what you think.

This gravy is excellent on the Roast Pork recipe I submitted on this website. I was hesitant at first, but when I tasted it on the pork loin-it was yummy all the way! A marriage made in heaven!

Don’t forget to double this recipe if you have more than a 3 pound roast, because the gravy goes fast!