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.
Find it online: https://returntothetable.com/herbed-aioli/