Aioli is a great dip for home fries (Papa Frites), wonderful for sandwiches, chicken salad, or anywhere used normally use mayo. Uh... 'cause that's what it is. :)
*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.
Variations:
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.
Excellent with home fries!
1 serving = 1 tablespoon