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four
Easy
By Jill Dupleix
Published 1998
The Provençal French aioli - and the original Catalan alioli - needs warm sunshine, garlic and olive oil. Eaten outdoors with the sun on your back and cool wine in your glass, aioli becomes much more than just a garlicky mayonnaise. Serve with a bowl of small, steamed potatoes for lunch, or on top of char-grilled vegetables or salmon for dinner.