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This condiment from the western Mediterranean is traditionally simply an emulsion of garlic and olive oil, but these days it is often enriched with egg yolk and brightened up with lemon, making it essentially garlic mayonnaise.
Aïoli is in the Proliferation stage – it skews toward fine-dining and independent restaurants.
Menu inspiration
Waterfire Restaurant & Bar – Yakima, Wash.
Crab Cakes
Signature crab cakes, sweet corn succotash, garlic aïoli and spiced tomato jam.
