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This past weekend, I discovered my new favorite thing – Aioli! Who knew this amazing little concoction was so easy to make and so delightfully delicious!

I ladled it over cold steamed asparagus for Sunday dinner and used it in my deviled eggs too. We dipped carrot sticks in aioli, stirred a little into our mashed potatoes and spread it on our burger buns. We couldn’t get enough! Now I have big plans for Easter brunch using my new favorite thing!

Easy Garlic Parsley Aioli

from Emeril Lagasse


  • 3 garlic cloves, chopped
  • 1 large egg
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 2 turns freshly ground black pepper
  • 1/2 cup olive oil


Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion. Makes about ¾ cup (easy to double, triple, or even quadruple the recipe).

6.20 silverthorn parsleyCook’s Note:

Not all aioli recipes use parsley, but in this recipe, it makes the aioli especially beautiful and herby for a fresh spring look and taste. For a different flavor profile you could use cilantro, basil, or chives instead.

It turns out that aioli  pairs incredibly well with an astounding range of foods. It’s truly an all-purpose…

Dip: for crudites (raw vegetables), cooked vegetables, bread, shrimp, last week’s mashed potato croquette recipe, or French fries – se magnifique!

Sauce: tossed with hot pasta or rice, on any kind of seafood (think substitute for tartar or cocktail sauce); or use in place of hollandaise on vegetables, eggs, fish or meat!

Dressing: any place you might use mayo, use aioli instead – like on a burger, in potato salad, in deviled eggs, on a green salad (with bacon crumbles)!

I’m thinking I might try dredging chicken cutlets in aioli (instead of beaten egg) before coating them with bread crumbs and frying them! I’ll let you know how it turns out!