The aioli can be kept for up to three days, covered, in the fridge.

If you want the aioli stronger, whisk in more garlic later.

Much of the grand aioli can be prepared ahead.

At this time of year, I like to serve it cold with a green sauce or aioli for a great summer party dish.

But on its own the tart, with or without the basil aioli, was excellent.

Perhaps for tomorrow he would prepare a true aioli de morue.

In the latter meaning, it is a synonym for aioli.

Also appealing are his fresh crab cakes with aioli sauce.

Add it to the aioli and mix in with a chopstick or a small fork.

Slice very thin and serve with balsamic aioli, if desired.

Garnish platter with lemon wedges in a bowl of aioli.

Make the aioli or the skorthalia before you cook the stews.

For the grand aioli, place codfish under cold water and rinse thoroughly.

Place 2 slices on the aioli and spread with about 1 tablespoon of onion jam.

It's served with potato salad and a creamy lemon aioli.

Serve fish and vegetables cold, passing aioli at table, along with some crusty bread.

We also liked the fried green tomatoes and their accompanying herb aioli.

Other dips, such as ketchup, aioli, and olive oil are used.

The timid, tentative aioli had more lemon than garlic flavor.

To make the aioli, place the egg yolks in a blender or food processor.

They were served with a delicious aioli dipping sauce one night, solo on another.

Spoon a small dab of aioli on each tuna cube.

A side dish of heady aioli is there to be added at the diner's discretion.

Serve immediately with the aioli and crunchy French bread.

The most spectacular looking was artichoke with aioli and a red pepper vinaigrette.