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.
Aioli
Fresh herbs of your choice — like tarragon, chives, parsley, dill, chervil, cilantro, rosemary, or basil
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.
I usually make this with whatever herbs I have in hand — you can't go wrong with any combination, but here are some ideas.
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.