Herbed Aioli
Herbed Aioli
Aioli, a foundational sauce in French cuisine, is a simple yet luxurious blend of olive oil, egg yolk, and garlic — it’s essentially homemade mayonnaise. This version adds fresh herbs for a bright, flavorful twist. Use it anywhere you’d enjoy classic aioli — as a dip, spread, or sauce for seafood, vegetables, grilled meats, potatoes, salads, or sandwiches.
Ingredients
Aioli
Fresh herbs of your choice — like tarragon, chives, parsley, dill, chervil, cilantro, rosemary, or basil
Instructions
Make the aioli.
Mince fresh herbs and mix them into the aioli.
Serve as a sauce or dip.
Herbed aioli is a fantastic way to transform leftover aioli into something new and exciting.
Notes:
I usually make this with whatever herbs I have in hand — you can't go wrong with any combination, but here are some ideas.
- Parsley aioli – potatoes, grilled vegetables, or as a dip for crudités
- Chive aioli – seafood (grilled shrimp, salmon), baked potatoes, or egg dishes
- Tarragon aioli – roast chicken (great with cold leftovers), white fish, or as a spread for sandwiches
- Basil aioli – caprese sandwiches, grilled eggplant, or as a dip for french fries
- Dill aioli – smoked salmon, crab cakes, or cucumber salads
- Cilantro aioli – tacos, grilled shrimp, or roasted cauliflower
- Rosemary aioli – lamb (perfect for cold leftovers), roasted potatoes, roast pork, or steak sandwiches
- Thyme aioli – leftover roasted chicken or cold roast pork
- Chevril aioli — poached fish (like cod or sole), spring vegetables (asparagus, peas, artichokes)
You can mix and match your herbs and add a splash of fresh lemon juice, too!
And anything works well with French deviled eggs.
You'll find more serving ideas in the aioli recipe.
Crab legs with herbed aioli.
