The Mediterranean solution for what goes with everything—almost. Serve this all-purpose spread as is or add puréed red peppers, sun-dried tomatoes, chopped herbs, or grated lemon or orange zest and you have a sauce that makes bread, fish, meat, vegetables, or your fingers taste even better.
Process the egg yolks in a blender or food processor until blended. Add
Of course, aioli can be made by hand with a whisk. It is a satisfying experience and the texture will be a little lighter if you do.
If you leave out the garlic, you have mayonnaise.
© 1998 Joyce Goldstein. All rights reserved.