Recipes

Classic Provencal garlic mayonnaise made by hand in a mortar, perfect as a dip or spread.

Asparagus Frito Misto With Aioli & Tomato−Prosciutto Reli from Emeril.

A creamy aioli-style dipping sauce blending Creole mustard, roasted poblano, garlic, and lemon, finished with olive oil — great with fried appetizers.

Homemade caramelized five-onion focaccia stacked with roasted peppers, eggplant, beets, zucchini, squash, roasted garlic aioli, and melted Fontina — baked open-faced until bubbly.

An Italian-style mixed fry of calamari, mussels, oysters, shrimp, red mullet, seabass, onion, and zucchini in a light olive oil batter, served with marinara and garlic aioli.

Garlic Aioli from Emeril.

Smoked Mussel Fritters With A Roasted Red Pepper Aioli from Emeril.

These cakes are ridiculously good. They are creamy on the inside and crisp on the outside. You’ll think there is cheese