When you hear the word “aioli,” you might think of a flavored mayonnaise that was spread on your last gourmet sandwich. Aioli is very similar to mayonnaise because they both use egg yolks, oil and lemon juice. The difference between the two is that aioli starts with garlic and you can’t have a real aioli without it.
Over at the Craftsy blog (it’s free!), I’m sharing a simple recipe for Homemade Garlic Aioli that you can whip up using your food processor. The sauce can be served with fish or chicken, and it makes an outstanding dip for both raw and roasted veggies. In fact, I highly recommend pairing it with sweet potato fries or my Honey Roasted Carrots. The aioli will keep for a few days in the refrigerator after you make it, so one batch should get you through a couple of meals and a couple of sandwiches.