About 1 cup
This mock aioli, made with mayo instead of raw egg and oil, is delicious over crab cakes or tossed into a seafood salad or coleslaw. And it takes just minutes to make.
Tangy aioli with plenty of zip from spring’s first garlic is ideal for dipping or spreading.
Garlic mayo laced with thyme and sage.
A recipe for roasted garlic aioli, lime, and paprika on corn on the cob.
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