Other Aioli Based Sauces

Gribiche: Make the basic aioli recipe but eliminate the garlic. Replace the lemon juice with a few tablespoons of red wine vinegar and stir in a few spoonfuls of smooth Dijon mustard. Fold in a few tablespoons of coarsely chopped capers, and cornichons, minced shallot, and finely chopped herbs, such as parsley, tarragon, chervil, chives and/or dill. Lastly, chop up 4–6, peeled and cleaned hard-boiled eggs and fold them in with care. Season with kosher salt and a pinch of cayenne pepper.

Rouille: Addictive bliss! Take the basic aioli recipe and add in one medium roasted red pepper that has been cleaned of its seeds and skin when the garlic is added, along with a couple pinches of saffron threads. Toss in a few tablespoons of white bread crumbs and pulse the mixture. Add in the eggs and lemon juice, blending until smooth, then begin to emulsify with the oil. I like subbing out half the neutral oil for some extra-virgin olive oil for more flavor. Season with kosher salt and a pinch of smoked paprika or piment d’espelette.