Lemon Garlic Aioli

Aioli is great with pork tenderloin, roast beef, roast vegetables and as Heather remembers...salmon.

6 slices white bread, crusts removed, torn into large pieces

1 1/2 cups whole milk

6 garlic cloves, minced

Finely grated zest of 6 lemons

4 1/2 cups prepared mayonnaise (Hellmann's)

3/4 cup extra virgin olive oil

salt and freshly ground pepper to taste

1. Soak the bread in the milk in a bowl for 1 minute. Squeeze the bread well to remove as much milk as possible and place it in a food processor along with the garlic and lemon zest. Pulse the machine on and off about 5 times to combine ingredients (I use my blender and it works great)
2. Add the mayonnaise and process until smooth.
3. With the motor running, drizzle the olive oil through the feed tube and process until smooth.
4. Transfer to a bowl and season with salt and pepper. Cover and refrigerate. This will keep for up to 2 days. MAKES 4 1/2 cups.