Recipes, cooking lessons, tips, tricks, food blog, and more.
Aioli is a glorious sauce, if you like garlic. Basically a garlic mayonaise, it originally comes from the South of France. Making your own is worth it.
The name aioli comes from old French "ahl" (or "ail" in today's vocabulary) - garlic and latin "oli" - oil. The name has perhaps been used too much to describe a variety of things that are anything but aioli. Good aioli is divine. Traditionaly used on fish, today it is used as a dip for many different foods.
This will keep a few days, covered, in the fridge. Don't leave it outside, especially when it's hot.
There is no video available for this recipe.
View all videos by the Wheeling Gourmet on YouTube
XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
Chowder breathes reassurance. It steams consolation. Clementine Paddleford