Quick, easy, tasty and can be added to anything. Particularly nice with grilled fish or as a dipping sauce. Store in fridge.

This delicious aioli is simple and quick to throw together. I first made it for my "Best BLTs Ever" (recipe on my page), but it'll go great on chicken, crab cakes, burgers, and more!

Quick to make and always handy to have in the fridge, aioli can be served with a variety of foods. Use as a dip for raw vegetables, with seafood or crab cakes, on hamburgers, in sandwiches, with roast lamb, beef or fish, with hard boiled eggs, on roasted vegetables such as brussel sprouts, aubergines etc. It is extremely versatile!#nikicuisine #12plates

There is only one other place I know that makes this and it is a very limited season. Since I love asparagus and its too expensive to buy it from the restaurant I wanted to come up with a way I could make it any time, year round.

If you take an egg yolk, some crushed garlic and maybe 1 cup of olive oil, drizzle the oil very slowly while stirring for maybe 20 - 30 minutes, you'll get Mayonnaise, which is the same as.... Aioli.And if you take some (good quality) Mayonnaise add some ingredient to it, you'll have a very fast Aioli, done in a couple of minutes!_____Aioli goes very well with everything, but I think it's best with grilled fish or chicken (Rotisserie chicken too!). But it is also delicious with just crusty bread or even vegetables (grilled, steamed or raw). Put some on a piece of toasted bread and let it float in a bowl of soup (especially fish or seafood soup but any soup will do) and see what happens.......This recipe is for super fast Aioli. It's up to you to add the herbs (Parsley, Basil, Dill) that you like or spices (Cayenne, Sriracha, etc). The result is always good, so go ahead and experiment!!______PS: Don't use less than 1/2 cup of Mayo.....you will kick yourself for not making more!

Aioli is a famous garlic sauce from southern France / Italy.It really goes well with almost anything! You can grab a chunk of good bread, dip it in Aioli, grab a glass of wine and it's a meal! But it goes extremely well with grilled food: Grilled fish, chicken or veggies. But also very good with fish soups.I have been using this recipe, from Bon Appetit for a long time.And, by the way, if you skip the garlic, the result is really home-made Mayonnaise!PS: If you're not keen on using egg yolk, you can use 1 heaping table spoon of Dijon mustard instead. Either one works well as emulsifier to bind the ingredients together.

These can be served hors d'oeuvres on cocktail skewers, a side dish or, how I enjoy them, an entire meal. As a child, I hated brussels sprouts. My aunt, who was helping raise us after mom died, boiled them and served. It's a wonder I gave them another try as an adult when I discovered good ways to cook them. And this is one of those good ways. They're now one of my favorite vegetables.

Last night I made pot au feu for dinner, which is a very simple French dish in which you boil various beef cuts to tenderness with root veg like carrots and turnips, celery, onion, and some herbs.Kinda like a French style Corned Beef & Cabbage type meal...This is the dipping sauce I like to serve with it, and it also goes well with a beef or lamb roast.Leftovers go great on sandwiches or in potato salad. :)The recipe is easily doubled.

This is a super simple recipe with tons of flavor..enjoy! Double Ingredients for more servings.

Grilled cauliflower steaks get smoky and sweet over high heat, then meet a silky avocado cilantro aioli and smoky paprika breadcrumbs. The result is a vibrant, plant-forward dish with layers of char, creaminess, and crunch.

This slow-roasted pork belly BLT transforms the classic sandwich with tender, crispy pork belly, caramelized roasted green tomatoes, and bright lemon aioli. The Southern-inspired recipe elevates familiar flavors into a gourmet sandwich experience that’s perfect for lunch or dinner.

I keep this flavored butter in the freezer at all times. It's there for a quick sauce for vegetables. It is delicious on fish and as a finishing touch on meats. Just slice the amount you need and keep the rest frozen for another time.