Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Aioli, a garlicky mayonnaise hailing from Provence, is commonly used as a gourmet sandwich condiment. This version with sweet paprika is great on a sandwich, as a dip, or dolloped on broiled mussels for a quick cocktail party appetizer.
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 paprika into good-quality store-bought mayonnaise.
For more, see our easy, homemade mayonnaise recipe.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...