Basil or Dill Aioli

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Appears in Cook's Illustrated July/August 2005

When making this French condiment, the key is to avoid a bitter garlic aftertaste.

SERVES 12 (Makes about 3/4 cup)

TIME 15 minutes

Basil or Dill Aioli

WHY THIS RECIPE WORKS

The garlic was our biggest challenge in getting the four primary ingredients to come together in our aioli recipe. We found that a fine, even mince maintained the smooth texture of the sauce and prevented oversize garlic bombs that exploded...

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