Yield: Makes 1 cup
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I made this to serve to book club. I brushed toasted French bread with the aioli and then topped that with end of the season tomatoes. When I first made the aioli, I was really nervous because it looked very oily and thin. I had been expecting something more like a mayonnaise. That being said, it was FANTASTIC! Everyone gobbled it up. I will definately make again.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.