Garlic Mayonnaise or Aïoli

Preparation info

  • Makes

    1 cup

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

There is nothing timid about the presence of garlic here. This unctuous, Provençale sauce is wonderful with endless numbers of foods—with cooked vegetable mélanges such as ratatouille or the other summer vegetable tians, with grilled vegetables as well as simply blanched ones (fennel, eggplant, green beans, potatoes, and zucchini to name just a few); it makes a beautiful coating for hot white beans and chick-peas; it can be spread on grilled bread and covered with grilled vegetables