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Applesauce-Allspice AïoliThe other day is was lunching at a local restaurant, and their daily special was a pork schnitzel sandwich, topped with their applesauce aïoli.  It was really quite a lovely combination, so I decided it was time to explore the rich deliciousness, that is an aïoli.  And then there’s the alliteration thing, Applesauce-Allspice Aïoli.  What can I say? Now, I will tell you that this was lovely with schnitzel, but all I kept think was how good this would be as a dip for sweet potato fries or wedges.  But, that’s another day….

This is incredibly easy…I mean stupid easy.  Which is a good thing for me.  However, you do need to plan a bit ahead, Applesauce for Applesauce-Allspice Aïolias my purchased applesauce was too runny, so I drained it for about 10 hours.  Actually, it sort of slipped my mind, but I’m glad it did, Drained Applesauce for Applesauce-Allspice Aïolibecause it was nice and thick.  If you want this to be completely smooth, then toss everything into the blender.  Applesauce-Allspice AïoliI thought it was smooth enough, as is.  I really like the allspice as the front-flavored spice.  The cinnamon is there, but subtle.  Very subtle.  When you’re ready to prepare your aïoli, Applesauce-Allspice Aïolijust put everything in a bowl (or a glass measuring cup), whisk it up until it’s nicely combined, scrape into a container and chill.  Let it chill for at least a couple of hours.  This isn’t a sweet spread, so if you want to add sweetness, add a drizzle of honey or maple syrup.

Pork Schnitzel Sandwich with Applesauce-Allspice AïoliI made sandwiches for The Latin Lover and I for dinner.  We always enjoy sandwiches.  I’ll put almost anything between two pieces of good bread.  A sandwich is just so delicious.  Anyway, I pan-fried some pork cutlets, but without the usual breading one finds on a pork schnitzel.  For a sandwich, I prefer less breading, because after all, we’re putting this between two slices of bread anyway, right?  Anyway, I put a good schmear of the aïoli on both sides of the bun.  Pork Schnitzel Sandwich with Applesauce-Allspice AïoliTop with thin slices of tomatoes, onion, some sprigs of arugula, the cutlet and some bacon strips.  It was much lighter than the more traditional breaded pork cutlet.  I thought about putting some Dijon mustard on the sandwich, but I thought it would muddy the flavor too much.  But, if you want to add mustard, by all means, do.

By the by, if you haven’t tried arugula on a sandwich, instead of a more substantial lettuce, then you really should try it.  It is a nice option and it makes the sandwich less likely to slide around and be more difficult to eat.  Plus it just has a better flavor, but admittedly I am a fan.  But, not on pizza…no.

Applesauce-Allspice Aïoli

  • Servings: Makes about 1 cup
  • Difficulty: Too Easy not to Make Frequently
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  • 3/4 cup unsweetened applesauce
  • 1/2 cup good-quality mayonnaise (I used “light” mayonnaise)
  • 3 tablespoons Greek-yogurt or sour cream
  • 2 teaspoons apple juice concentrate
  • 2 teaspoons flavorful olive oil
  • 1/4 teaspoon ground allspice
  • large pinch ground Vietnamese cinnamon
  • large pinch kosher salt

At least 10 hours before you plan to make before you plan on making the aïoli, (the day before is even better), plop the applesauce in a fine mesh strainer and place over a bowl.  Cover and chill until the mixture drains; you’ll need about 1/2 cup of drained applesauce.  It will be thick; the thicker the better.

When ready to prepare, combine the mayo, yogurt, apple juice concentrate, olive oil spices and salt.  Stir until well combined.  Scrape into a container; chill for at least six hours.  Serve with pork, ham, grilled salmon or sweet potato wedges.

Applesauce-Allspice Aïoli Recipe©Marcia Lahens 2018.  All rights reserved.

Applesauce-Allspice AïoliThis aïoli keeps wonderfully well.  I think it might even be tastier after a few days.  I did a nuke-pan-fry of sweet potatoes (we’ll talk about this method another time, okay?) and served them with some of our Applesauce-Allspice Aïoli.  Yeah.