Get the latest Aioli recipes from Group Recipes. http://www.grouprecipes.com/tag/aioli It was a warm day here in Cali so this was the perfect appetizer. Can't get enough use out of those mini martini glasses from Crate and Barrel :-) http://www.grouprecipes.com/90797/shrimp-ceviche-with-spicy-avocado-aioli.html This was our Valentine's Day dinner. The caramelized onion tart is like a big sweet and savory crouton on the greens, so delicious! You'll have left over garlic aioli so be sure to use it on sandwiches :-) http://www.grouprecipes.com/87493/beef-tenderloin-with-caramelized-onion-tart-and-garlic-aioli.html Probably the most famous garlic sauce of all is Aioli, the golden garlic mayonnaise of Provence. So celebrated is this versatile French sauce that certain days are set aside in many villages for feasts that last from noon until after sundown as platters of vegetables, fish, hard-cooked eggs and bread are carried in for dipping up the smooth, garlicky delight. Aioli packs a powerful punch, and makes a perfect partner to all manner of things, apart from vampires, that is! http://www.grouprecipes.com/84292/aioli-blender-recipe.html The grill is a perfect cooking spot for fresh oysters. In this recipe the quick sauce dresses them up and they poach in their own juices to make for a succulent supper. BEVERAGE SUGGESTION: Serve this spicy seafood dish with a pinot noir or refreshing lager. From Food Editor Bonnie Trafelet at the Chicago Tribune http://www.grouprecipes.com/68483/oh-oh-grilled-oysters-and-shrimp-with-thai-creole-sauce.html My twist on the french bistro classic "Filet Béarnaise with Pommes Frites". You get 3 recipes in one here :-) http://www.grouprecipes.com/68032/filet-mignon-fingerling-potatoes-and-bearnaise-aioli.html A garlic infused mayonaise good for whatever your garlic infused mind wishes :-) http://www.grouprecipes.com/64228/roasted-aioli-roasted-garlic-mayonaise.html Double or triple the recipe for a party. Aiolis are a big hit this year. About a decade ago, I started making aiolis and it was imperative that you start by making a homemade mayonnaise, but due to the fear of food poisoning, as well as convenience, doctoring up commercially made mayonnaise is the way to go. http://www.grouprecipes.com/62523/pork-loin-roast-with-garlic-honey-mustard-aioli.html This is a quick and easy way to dress up plain mayo for dishes like steamed artichokes, french fries, sandwiches http://www.grouprecipes.com/50712/quick-aioli.html This is a recipe that I picked up from one of the local TV stations during a cooking segment. It was done by a visiting restaurant chef and I was really impressed by it. M&S Grill on the Country Club Plaza 4646 J.C. Nichols Parkway Kansas City, MO 64112 http://www.grouprecipes.com/24261/delicious-pot-roast-nachos.html This is a very basic but delicious aioli, which is basically homemade mayo, however if you're used to mayo from a jar prepare to be amazed. It's very, very customizable. I've made it using basil oil, garlic oil, or roasted red pepper oil in place of the olive oil. C'est si bon! http://www.grouprecipes.com/14753/aioli.html