Aioli Quotes

What Claire could do with the edible flowers that grew around the cranky apple tree in the backyard was the stuff of legend. Everyone knew that if you got Claire to cater your anniversary party, she would make aioli sauce with nasturtiums and tulip cups filled with orange salad, and everyone would leave the party feeling both jealous and aroused. And if you got her to cater your child's birthday party, she would serve tiny strawberry cupcakes and candied violets and the children would all be well behaved and would take long afternoon naps. Claire had a true magic to her cooking when she used her flowers. ~ Sarah Addison Allen

Aioli epitomizes the heat, the power, and the joy of the Provencal sun, but it has another virtue
it drives away flies. ~ Frederic Mistral

Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef's knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it's just cooked through. Serve with spicy organic greens. ~ Graydon Carter

But for now, the aioli. Garlic, egg yolks, a wee bit of Dijon mustard. In her Cuisinart she whipped these up to a brilliant, pungent yellow; then she added olive oil in a steady stream. Here was the magic of cooking- an emulsion formed, a rich, garlicky mayonnaise. Salt, pepper, the juice of half a lemon. Marguerite scooped the aioli into a bowl and covered it with plastic.
She barely made it through the marinade for the beef. Her forehead was burning; she felt hot and achy, dried up. She whisked together olive oil, red wine vinegar, sugar, horseradish, Dijon, salt, and pepper and poured it over the tenderloin in a shallow dish. ~ Elin Hilderbrand

The fashion industry isn't merely content to encase my meaty flanks in skintight denim. Oh, no! That denim also has to be white, a color that attracts ketchup, wine, garlic aioli, and any other foodstuffs I might otherwise be able to enjoy if I wasn't wearing ridiculously tight pants. ~ Diablo Cody

We had a crisp, oily salad and slices of pink country sausages, an aioli of snails and cod and hard-boiled eggs with garlic mayonnaise, creamy cheese from Fontvielle, and a homemade tart. It was the kind of meal that the French take for granted and tourists remember for years. ~ Peter Mayle