One of the unsung heroes of my POM Wonderful dinner party was an impromptu dipping aioli I made to go with some fabulous roasted potatoes (recipe for those lovelies another day).
Everything in my menu contained pomegranate in some form, either the arils themselves or the juice that I hand-pressed through a sieve.
But, I just couldn’t bring myself to roast the pomegranate arils with the potatoes, and I also didn’t feel like tossing them in the juice. My alternative? Pomegranate Dipping Aioli.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons Dijon mustard
- 3 tablespoons pomegranate juice
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme, chopped
PS: Even though I made this aioli for the roasted potatoes, my dinner guests found themselves dipping everything in it, and they especially loved the chicken/aioli combo.