Aioli. Is it mayo? Is garlic required to be considered an aioli? We say break the rules. If you want to take mayo and add sriracha and call it an aioli, we’re here for that. We think aioli is almost like a mother sauce–a foundation for you to build flavor on. Aioli is just a thick smear that belongs on all BLTs, can be the base for a great caesar dressing, and is essential for every cook’s pantry.
Here we demonstrate how to make an aioli base by hand and then we add some herbs in the end. But truly, the sky is the limit. You can season your aioli with things like smoked paprika, mustard, basil, or even thin it out with water after you’ve made it so it’s more dip-able. Remember, it’s just a vehicle for flavor!