A lemon mayonnaise is the first thing I want to dip my first artichoke leaves of the season into. The classic sauce of Provence is just garlic, egg, lemon and olive oil, emulsified into a dipping ...

Aioli, a versatile cold sauce of olive oil and garlic, made like mayonnaise, is native to the Mediterranean and on menus everywhere. This one, which whips up quickly in a blender, is bright with lemon ...

Classic French aïoli is "unctuous, thick, and velvety smooth — and adds immense flavor to anything you dunk in it." "The word aïoli means 'garlic oil,' and it’s a noun for both the mayonnaise-like ...

PITTSBURGH (KDKA) -- For National Fresh Herb Week, Chef Janet Loughran has two sauce recipes that you can make with ingredients from your herb garden. Use a knife to mince the parsley (or just add ...

Light a grill or preheat a grill pan. In a medium bowl, mix the aioli with the lemon zest, lemon juice, garlic, mustard, parsley and oregano, and season with salt and pepper to taste. Toss asparagus ...

We ate dinner on the back porch four times last week -- only partly because I’ve been making aioli, though that probably could be considered reason enough. Essentially, aioli is nothing more than raw ...

Cook your way through peak citrus season this winter with bright mains, crisp salads, and elegant desserts. Make a winter ...

I was watching Martha Stewart's show last night, in which she made Portobello mushroom fries. As a big foodie, I was suprised that I'd never seen or heard of this recipe before. I googled around to ...

a french fry being dipped in truffle aioli - Jessica Morone/Tasting Table If you're looking to instantly level up your french fries, this truffle aioli from recipe developer Jessica Morone is the move ...