Japanese mayonnaise, Kewpie-style, is loved for its spreadability, flavor, and rich color that comes from straight egg yolks, rather than whole eggs.
Aïoli refers not only to mayonnaise, but to a meal of the sauce and food to dip. In south France, aïoli garni comes with veggies, eggs, cod, and escargot.
Creamy mayonnaise, once mastered, can be used as a delicious sauce for sandwiches, grilled meats, and vegetables. Try these three flavorful aiolis.
A rémoulade is a mayonnaise based sauce with endless variations that is used here to add a creamy texture to contrast the crispy shrimp cakes.
This great fish burger is comforting, juicy and fresh and has a nice salty kick from the capers.
Cod brandada from Catalonia is a traditional fish spread made with cod, olive oil, garlic and milk, with the most Mediterranean flavors.
A crispy spiced aubergine that holds itself well when paired with a ginger-mustard mayo.
Grilled cuttlefish in bite-sized pieces, dipped in a mild roasted garlic alioli.
Miriam Garcia decides to change her mindset and try to think like a non-Spaniard looking for scrumptious, colorful and easy-to-make tapas.
Valerie Harrison flips through one of her all time favorite cookbooks and decides to gently escort one recipe into the 21’st Century.