I had a big party this past weekend and I have almost 2 cups of left-over home-made aioli. It is getting towards the end of its "safe" lifespan and there is no way I can go through it all as "aioli".
Anyone have any creative solutions for it?
I was thinking that since it is essentially yolks, garlic, oil, lemon that maybe I could use it as a base for some sort of twist on carbonara (after reading and thinking about another thread going on). Anyone ever tried that radical of a twist?