Aioli, or garlic-flavored mayonnaise, is at the top of our list of must-make sauces. It goes great with seafood, grilled vegetables, as a sandwich spread, in pasta or potato salads, as a dip for fried food or a simple crudite platter. But beware of breaking! That's when a sauce separates into its parts of liquid and fat instead of remaining a creamy combination.
A key to success when making aioli (or any other emulsified sauce) is to work very slowly. Plus, we've found that using a whole egg instead of just the yolk helps prevent breaking.
Watch Shelley make our break-free version of aioli in our latest video.
|How to Make Aioli|
If you enjoy Spanish tapas, you are likely already a fan of aioli. The flavorful accompaniment is perfect with Tortilla Espanola (see our recipe in the left sidebar), Patatas Bravas (roasted potatoes), artichokes, as well anything fried.
Perfect your tapas making skills in two of our upcoming October classes: International Boot Camp and Tempting Tapas.
Peruse all of our cooking classes in October on our website.