This aioli is perfect as a dipping companion for sweet potato chips, or mixed into chicken or turkey salad.
Game plan: The aioli can be made up to 4 days ahead and refrigerated in an airtight container. For a slacker solution, fold the garlic, mustard, and herbs into good-quality store-bought mayonnaise.
This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.
This right here was a stroke of genius on a lazy afternoon when my husband urged me to whip up a quick...