I made aioli . . . now what?

Question

I made aioli today. Since I had to use at least one egg, I made way more of it than I needed for today. In the future I'd like to eat it on something, so I'm looking for suggestions.

Before I tasted it, I was thinking I'd use it like mayo, but it's way hot. I put raw garlic and cayenne in it. What are the traditional uses?

Answer

I'd run to good market and get a juicy rotisserie chicken--- pull all the meat off, add some chopped celery and some herbs and make a cold chicken salad, folding in the aioli...
On a lightly toasted croissant? That's livin' baby!!

---- or of course you can simmer your own chicken...

Answer

Make some oven roasted sweet potato fries for that spicy aioli!!!!!

Answer

It's a wonderful accompaniment for cooked chilled shellfish like shrimp &/or lobster. Also as a sauce for poached or baked fish like cod or salmon. Another use is as a dip for blanched or cooked vegetables like artichokes, snap beans, carrots, cardoons, etc.

Answer

Roasted artichoke
Blanched asparagus
Portobello, grilled veggie, or any kind of sandwich
Yes to the sweet potato fries!

Answer

i like to have my fritatta's with aioli, especially cauliflower

Answer

Also try on top of croutons on a bouillabaisse or fish soup, or a blob in some spring minestrone or vege soup.

Answer

On top of a roastbeef sandwich would be great

Answer

Just for the future, aioli doesn't have to be hot...just cut back on the garlic and eliminate the cayenne.

Answer

Aioli doesn't traditionally have cayenne in it, and you can tailor that garlic to your own taste. Folks have already given you lots of good ideas for how to use it up. I also like it in egg salad or on a roast beef sandwich.

Answer

Assuming you've still got some left today, invite your friends to a feast. Cook asparagus, carrots, potatoes,and beets, roll up some ham slices, boil some shrimp and serve them with a bowl of your yummy aioli as a dip. Serve with a nice rose, not too dry, beer, or iced tea. Give everyone plain parsley to munch on when they're done so they won't reek like burnt tires for three days, unless they don't mind.

Answer

I think it's great with crudites, basically any vegetables I like enough to eat. That's how I first had aioli, at a place called The Black Sheep, in Greenwich Village, back in 1978.

Answer

Thnx, much. I liked it with fries, roasted veggies, and several sandwiches. I ordered a McD's hamburger and put some on it with lettuce and tomato. The hamburger was just ok, but I think I'm not used to fast food burgers. 

In the future I'll probably make it minus the garlic and cayenne, so I can add flavorings right before I serve it. I like the salad ideas. I feel uncomfortable using raw eggs for that though, so I'll experiment with tempering them. The fritatta with cauliflower doesn't sound appealing to me, but I might make one for a family gathering; I have a relative who loves mayo, eggs, garlic, and cauliflower. Food swaps sound awesome; I'll try to find one around here.

Answer

I would thin it out with water or the liquid from plain yogurt, put it in a squeeze bottle, and pour it over souvlaki or falafel.

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I made aioli . . . now what?

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