Comments on: Pan-Fried Bluegill with Lemon Aioli https://thefrayedapron.com/pan-fried-bluegill/ SEASONAL, SIMPLE, AMERICAN FROM SCRATCH Tue, 24 Jan 2023 10:52:43 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Sara @ TheFrayedApron https://thefrayedapron.com/pan-fried-bluegill/#comment-498 Tue, 24 Jan 2023 10:52:43 +0000 https://www.thefrayedapron.com/?p=22896#comment-498 In reply to Moriah.

The red wine vinegar is for acidity and flavor. It’s sometimes nice to combine a vinegar with lemon juice to give another dimension.

]]> By: Moriah https://thefrayedapron.com/pan-fried-bluegill/#comment-497 Mon, 23 Jan 2023 00:09:29 +0000 https://www.thefrayedapron.com/?p=22896#comment-497 What is the red wine vinegar for?

]]> By: Sara @ TheFrayedApron https://thefrayedapron.com/pan-fried-bluegill/#comment-388 Tue, 20 Jul 2021 02:12:48 +0000 https://www.thefrayedapron.com/?p=22896#comment-388 In reply to Curious_j.

You can make the Mayo from scratch using my recipe or simply dilute storebought Mayo with a bit of lemon juice for a dipping sauce: maybe 1/4 cup mayo with 1 tablespoon lemon juice.

]]> By: Curious_j https://thefrayedapron.com/pan-fried-bluegill/#comment-387 Tue, 20 Jul 2021 01:46:58 +0000 https://www.thefrayedapron.com/?p=22896#comment-387 What mayo? And how much?

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