You might think aioli is nothing more than a glorified mayo. You’d be kinda right, but I’ll explain more in a second. However ...

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Aioli makes everything taste better. With its creamy disposition and intense garlicky flavor, it's best to keep aioli on hand ...

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Place a medium pan over medium heat and add 1 tablespoon olive oil, 2 tablespoons chopped tarragon, shallot, tomato, white wine, anchovies, vinegar, tomato paste and cayenne. Stir to combine ...

If the aioli becomes to thick just add a tbsp of warm water. Continue until all the oil is added. Season with salt and pepper. Can store in the fridge for up to 2 weeks.