{"id":57340,"date":"2024-12-18T15:00:00","date_gmt":"2024-12-18T20:00:00","guid":{"rendered":"https:\/\/www.cruisingworld.com\/?p=57340"},"modified":"2025-03-06T13:14:32","modified_gmt":"2025-03-06T18:14:32","slug":"easy-pink-aioli-dip-recipe","status":"publish","type":"post","link":"https:\/\/www.cruisingworld.com\/people\/easy-pink-aioli-dip-recipe\/","title":{"rendered":"Sailor &amp; Galley: Easy Pink Aioli Dip"},"content":{"rendered":"\n        <section class=\"hydra-container\">\n\n\t\t\t                <div class=\"hydra-canvas\">\n\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2024\/12\/Johnson-image-2-Lorelei-Radd-the-Ice-Man-1024x768.jpg\" class=\"hydra-image disable-lazyload\" alt=\"Author and husband in French Polynesia\" sizes=\"(max-width: 1400px) 100vw, 1400px\" fetchpriority=\"high\" srcset=\"https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2024\/12\/Johnson-image-2-Lorelei-Radd-the-Ice-Man-1024x768.jpg 1024w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2024\/12\/Johnson-image-2-Lorelei-Radd-the-Ice-Man-300x225.jpg 300w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2024\/12\/Johnson-image-2-Lorelei-Radd-the-Ice-Man-768x576.jpg 768w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2024\/12\/Johnson-image-2-Lorelei-Radd-the-Ice-Man-1536x1152.jpg 1536w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2024\/12\/Johnson-image-2-Lorelei-Radd-the-Ice-Man.jpg 2000w\" \/>                <\/div>\n\t\t\t\n\t\t\t\n            <figcaption class=\"caption margin_top_xs full border_1 hydra-figcaption\">\n                <span class=\"hydra-image-caption\">The author and her husband, Radd \u201cthe iceman,\u201d relax aboard <i>Gauguin<\/i> in French Polynesia.<\/span>\n                <span class=\"article_image_credit italic margin_right_xs\">Courtesy Lorelei Johnson<\/span>\n\n\t\t\t\t            <\/figcaption>\n        <\/section>\n\t\t\n\n\n<p>We were sailing in French Polynesia, exploring Raiatea and nearby Taha\u2019a, about 130 miles from Tahiti. For all six Lake Superior sailors aboard <em>Gauguin<\/em>, our chartered Beneteau 43, this was living the dream. We\u2019d all imagined sailing to the South Pacific in our own boats someday. In reality, we\u2019d finally conceded that chartering was the next best thing. Even better, it allowed us to live a shared dream with&nbsp;friends.<\/p>\n\n\n\n<iframe id=\"gkstfcayky\" src=\"https:\/\/cruisingworld.dragonforms.com\/gkstfcayky\" scrolling=\"no\" style=\"width:100%;height:165px;border:none;overflow:hidden;\"><\/iframe>\n\n\n\n<p>The sailing was as spectacular as our dreams. Never before had we seen such beautiful expanses of water. We had our choice of pristine anchorages to explore. Everywhere, we met friendly, French-speaking people. All this, combined with the heady scent of tropical flowers nearshore, made us downright giddy. We were still enthusing about a sight we\u2019d seen during a stopover on Tahiti, en route to Raiatea by air: Boxes sat outside homes like Western mailboxes\u2014not awaiting mail, but the daily baguette delivery! We all agreed we\u2019d prefer fresh baguettes to junk mail any day.<\/p>\n\n\n\n<p>After a couple of days sailing and exploring, our starter provisions were running low. Critically, we were out of ice. The next day, we planned to cross to Bora Bora\u2014a longer sail\u2014so we headed to Raiatea\u2019s main town, Uturoa, which has a supermarket.&nbsp;<\/p>\n\n\n\n<p>Provisioning the next morning would prove challenging. The shopping list was divided among the crew so that we didn\u2019t overwhelm the store by appearing en masse. Everyone had assigned items, but my husband, Radd, had been given only one: ice.&nbsp;<\/p>\n\n\n\n<p>There was a reason for this. On past cruises, he\u2019d earned a reputation for returning from provisioning runs with large quantities of everything <em>except<\/em> what was on his list. Once, he\u2019d returned with an enormous bag of lemons, because, as he proudly exclaimed: \u201cThey were a good deal!\u201d (We made lemonade.)<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p style=\"font-size:30px\"><em>On past cruises, Radd had earned a reputation for returning from provisioning runs with large quantities of everything except what was on his list.<\/em><\/p>\n<\/blockquote>\n\n\n\n<p>In Uturoa, we soon realized that provisioning would take longer than we\u2019d thought. All the labels were (of course) only in French, so none of us were completely sure what we were buying. Locating lighter fluid for the stern grill was particularly \u00adinteresting. Thankfully, the produce section was easier.<\/p>\n\n\n\n<p>By the time five of us had regrouped on board and stowed our assigned supplies, Radd the iceman was still nowhere to be seen. His absence didn\u2019t bode well. Before long, he appeared on the dock, carrying a large white bag with no label.&nbsp;<\/p>\n\n\n\n<p>\u201cThe iceman cometh!\u201d somebody shouted. We let out a \u00adcollective cheer.&nbsp;<\/p>\n\n\n\n<p>He quickly popped the bag in the fridge below as we got \u00adunderway. After a perfect day\u2019s sail, we were safely anchored in Bora Bora, ready for a swim and an icy cocktail.&nbsp;<\/p>\n\n\n\n<p>We waited with anticipation as the precious white bag was slit open. Glasses were at the ready. And inside, we saw\u2026frozen french fries. About 2 pounds of them.&nbsp;<\/p>\n\n\n\n<p>After the moans, groans, laughter and ribbing subsided, we weighed our options. There were exactly two: warm cocktails, with a side of plain fries as our hors d\u2019oeuvre.&nbsp;<\/p>\n\n\n\n<p>The next day, I decided to get creative. I had aioli on my mind. Its origins are in France, and we were in French territory. Why not use it as a dip for fries?&nbsp;<\/p>\n\n\n\n<p>Traditional aioli is made by blending olive oil, garlic and a bit of acidic lemon juice, sometimes with raw egg yolk added. We had mayonnaise, which contains oil, eggs and acidic vinegar. We had garlic. I decided to try an improvised version. For color, I added a bit of ketchup, and for zing, a little spicy mustard. I served the \u201ceasy pink aioli\u201d on a platter surrounded by oven-baked frozen fries. It was a hit.&nbsp;<\/p>\n\n\n\n<p>We\u2019ll certainly never forget French Polynesia, but some of our best cruising memories are intertwined with food. Every year, we gather to reminisce about that trip, to share laughs and memories. We snack on (you guessed it) frozen fries and pink aioli. With frosty cocktails, we toast to far-flung sailing adventures with good friends\u2014and to Radd, our iceman, who now makes sure we always have <em>plenty<\/em> of cubes.<\/p>\n\n\n\n        <section class=\"hydra-container\">\n\n\t\t\t                <div class=\"hydra-canvas\">\n\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2024\/12\/Pink-Aioli-3-1024x768.jpg\" class=\"hydra-image\" alt=\"French fries with dipping sauce and lemon wedges\" sizes=\"(max-width: 1400px) 100vw, 1400px\" srcset=\"https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2024\/12\/Pink-Aioli-3-1024x768.jpg 1024w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2024\/12\/Pink-Aioli-3-300x225.jpg 300w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2024\/12\/Pink-Aioli-3-768x576.jpg 768w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2024\/12\/Pink-Aioli-3-1536x1152.jpg 1536w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2024\/12\/Pink-Aioli-3.jpg 2000w\" \/>                <\/div>\n\t\t\t\n\t\t\t\n            <figcaption class=\"caption margin_top_xs full border_1 hydra-figcaption\">\n                <span class=\"hydra-image-caption\">Easy Pink Aioli Dip<\/span>\n                <span class=\"article_image_credit italic margin_right_xs\">Lynda Morris Childress<\/span>\n\n\t\t\t\t            <\/figcaption>\n        <\/section>\n\t\t\n\n\n<h3 class=\"wp-block-heading\">Easy Pink Aioli Dip&nbsp;<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cup good-quality <a href=\"https:\/\/outclick.co\/l\/01jmja1k83bddkd8mq4v8txbw0\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">mayonnaise<\/a><\/li>\n\n\n\n<li>\u00bd cup (or less, to taste) good-quality <a href=\"https:\/\/outclick.co\/l\/01jmja29w4b3381vvgf8awtjf8\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">ketchup<\/a><\/li>\n\n\n\n<li>2 tsp. <a href=\"https:\/\/outclick.co\/l\/01jmja39vqxet1ayzb909cnhey\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">spicy brown<\/a> or <a href=\"https:\/\/outclick.co\/l\/01jmja47fsme6tvcpk08acrp0q\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Dijon mustard<\/a><\/li>\n\n\n\n<li>2-4 cloves garlic, or to taste<\/li>\n\n\n\n<li>\u00bd tsp. salt<\/li>\n\n\n\n<li>\u00bd tsp. <a href=\"https:\/\/outclick.co\/l\/01jmja4z090zt8maet40t47ysk\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">black pepper<\/a><\/li>\n\n\n\n<li>Squeeze of fresh lemon juice (optional)<\/li>\n\n\n\n<li>1 small bunch parsley, for garnish (optional)<\/li>\n\n\n\n<li>3 oz. frozen french fries per person<\/li>\n\n\n\n<li><em>Yields: 1\u00bc cup of dip<\/em><\/li>\n<\/ul>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Place mayonnaise in a small mixing bowl. Mix in ketchup and mustard. Stir to combine.&nbsp;<\/p>\n\n\n\n<p>Smash garlic and then finely mince. Add&nbsp;to bowl and mix well. Season with salt and pepper, stir, then taste and adjust \u00adseasonings, if needed. Add lemon juice (start with a small amount and add more to taste). Chill for 30 minutes to 1 hour to let flavors blend.&nbsp;<\/p>\n\n\n\n<p>Prepare frozen fries according to package directions. Alternatively, you can use fresh potatoes to make fries. This dip is also great with chips, crackers, bread and sliced raw veggies.<\/p>\n\n\n\n<p>To serve, transfer aioli to a bowl, place on a platter, and surround with fries. Garnish with sliced lemon and parsley.<\/p>\n\n\n\n<p><em>Cook\u2019s Note: Aioli will keep for 3 days in the fridge in an airtight container.<\/em><\/p>\n\n\n\n<p><em><strong>Prep time:<\/strong> 15 minutes plus chill time<\/em><br><em><strong>Difficulty:<\/strong> easy<\/em><br><em><strong>Can be made:<\/strong> at anchor or underway<\/em><\/p>\n\n\n\n<p><em>Calling all boat cooks!<\/em> If you have a favorite galley recipe, we\u2019d love to see it. Email your recipe, the story behind it, and two or three high-resolution digital photos of you aboard your boat to <a href=\"mailto:editor@cruisingworld.com\" target=\"_blank\" rel=\"noreferrer noopener\">editor@cruisingworld.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When provisioning in French Polynesia goes awry, these sailors turn a faux pas into a tasty hors d\u2019oeuvre.<\/p>\n","protected":false},"author":11,"featured_media":57344,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"BS_author_type":"BS_author_is_guest","BS_guest_author_name":"Lorelei Johnson","BS_guest_author_url":"","hydra_display_date":"","hydra_display_updated":false,"arc_story_id":"","arc_website_url":"","arc_subtype":"","arc_exclude_from_feeds":false,"sponsored":false,"sponsored_label":"Sponsored Content","sponsored_display_label":false,"post_right_rail":true,"post_right_rail_ad_1":true,"post_right_rail_ad_2":true,"post_right_rail_ad_3":false,"post_right_rail_ad_4":false,"post_right_rail_recirc":true,"fixed_anchor_ad":true,"post_top_ad":true,"post_off_ramp":true,"post_taboola":false,"labels":true,"apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":"","ad_settings_ads_on_this_page":true,"ad_settings_automatic_ad_injection_into_the_content":true,"ad_targeting":"","alternate_title_newsletter":"","alternate_content_newsletter":"","sponsored_image":false,"sponsored_url":"","social_share":true},"categories":[165],"tags":[2044,197,2071,303,1926],"class_list":["post-57340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-people","tag-affiliate","tag-people","tag-print-december-2024","tag-recipes-and-food","tag-sailor-galley"],"acf":[],"apple_news_notices":[],"_links":{"self":[{"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/posts\/57340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/comments?post=57340"}],"version-history":[{"count":0,"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/posts\/57340\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/media\/57344"}],"wp:attachment":[{"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/media?parent=57340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/categories?post=57340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/tags?post=57340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}