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10 unique ways to use Duke's Mayonnaise: Easy aioli

Lauren Booker

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10 unique ways to use Duke's Mayonnaise: Easy aioli

Any appetizer platter can be improved with an aioli or two. While aioli is traditionally made with garlic, egg yolk and olive oil whipped by hand into an emulsion, it’s easy to make your own quick variation with high-quality mayonnaise. Press a clove of garlic (or two) into a bowl of Duke’s and stir in a tablespoon of extra-virgin olive oil. Serve as is, or amp up the flavor with other spices and mix-ins — smoked paprika, chopped black olives, lemon zest and chopped fresh herbs are all great. Or try our recipe for lemon tarragon mayonnaise, which is great on asparagus and artichokes.
Get the lemon tarragon mayo recipe

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