Aioli is a great dip, wonderful for sandwiches, chicken salad, or anywhere used normally use mayo. Uh… ’cause that’s what it is. 🙂 Try it on these mussels! Easy and so good! | www.lakesidetablel.com
Raw eggs are not recommended for infants, elderly, pregnant women, or people with weakened immune systems. To avoid risk of salmonella use pasteurized egg yolk instead.
Herb mayonnaise – chop up fresh herbs and stir them in last. Try thyme, rosemary, and oregano either individually or all together. Basil is very good especially on a ripe tomato sandwich.
Roasted garlic aioli – mash roasted garlic and blend it into the mayonnaise.
Garlic aioli – finely mince 1 or 2 cloves of garlic and give it a good final blitz in the blender or food processor. Or for a more authentic provincial French take on it, mash the garlic with a mortar and pestle, add that to your egg yolks and lemon then whisk in your olive oil.