Classic French aïoli is "unctuous, thick, and velvety smooth — and adds immense flavor to anything you dunk in it." "The word aïoli means 'garlic oil,' and it’s a noun for both the mayonnaise-like ...

My Cajun aioli puts flavor-popping pizazz into your everyday eating experiences, y'all. It's a super creamy mayo base jazzed up with grated garlic, citrus juice, Creole mustard, and a sprinkling of ...

Chef Jyll drizzles her grilled sausage and peppers with a savory aioli and fresh herbs! Preheat grill to medium high heat. Toss the peppers and onions with a little olive oil, a good sprinkle of ...

Finely chop the onion and garlic. Take a small skillet and preheat to medium-hot. Then add the olive oil and let it warm for a couple of seconds before adding the onion Stir continuously to prevent ...

It seems that many home cooks feel stymied when it comes to making sauces that pair with meat or fish, poultry or vegetables. Aioli, in many cases could be the easy, delicious solution. This Provencal ...

My Lemon Garlic Aioli is the easiest way to instantly upgrade any meal with bold, zesty flavor! I crafted this recipe using mayo as the base and mixed in grated garlic and lemon juice to create a ...

Every time I pull my Catalan mortar and pestle off the shelf, I think of a late summer lunch at Mas de Daumas Gassac. I’d visited the vineyards and cellar of the wine estate in southern France that ...

Poppy chef and owner Jerry Traunfeld discussed his favorite herb of the season in the April issue of Seattle Magazine. Here, he’s provided a delectable recipe using the favored herb, lovage, and ...