- 1⁄2 cup egg mayonnaise
- 1 clove garlic, crushed
- 1 teaspoon Dijon mustard
- 1-2 tablespoons finely chopped chives
- 4 small lettuce cups
Place mayonnaise, garlic and mustard in a bowl and whisk to combine. Stir through chives. Spoon sauce into lettuce and serve.
Aioli is delicious with fish sticks or crumbed chicken tenderloins. For tenderloins, dip in flour, beaten egg and dry breadcrumbs, then pan-fry in a little oil. Thicker sauces work best in lettuce boats – try hoisin or sweet chilli with yum cha favourites; tomato sauce or mustard with snags or franks.