25 aioli recipes

A rich and delicious and satisfying salmon dish that even meets all the requirements of a Paleo diet.

Provençal aioli platter: poached cod, beef carpaccio, blanched vegetables, baby potatoes, and hard-boiled eggs arranged around homemade garlic aioli. The summer party centerpiece.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

White pizza topped with a garlic-herb aioli, melted Havarti, broccoli, roasted red peppers, and Parmesan. A gourmet vegetarian pizza night upgrade that skips the red sauce entirely.

If you omit the raw egg, you still get a nice sauce. According to an ancient proverb, "Garlic is as good as 10 mothers." If the latest flu bug has hit your house--and whose has escaped--you may be ready to test claims for garlic's medicinal powers.

A special recipe from Sur la table. You can form and chill the crab cakes up to 8 hours before cooking and serving. The aioli can be made one day ahead. Bring to room temp and whisk before using.

Whole artichokes steamed until tender and served chilled with a garlicky orange aioli dipping sauce. A simple, elegant vegetable appetizer or side dish with bright citrus flavor.

Try something different for a sandwich with this simple recipe that will be your new favorite.

Grilled shrimp skewers drizzled with homemade basil pesto and a creamy chickpea-mint aioli, served alongside pesto-dressed new potatoes. A showpiece Italian summer plate for the grill.

Grilled soft-shell crab sandwiches: whole crabs grilled hot for two and a half minutes per side, piled onto rolls with green chile aioli, mixed greens, and sliced tomato.

Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.

Smoked trout crackers with lemon-dill mayonnaise top thin whole-grain crackers with sliced smoked trout and a bright lemon-dill aioli. A five-ingredient elegant appetizer.

Fried soft-shell crab sandwiches in a crispy Parmesan batter with lemon-thyme aioli, fresh arugula, and ripe tomatoes on crusty rolls.