Aioli is a pungent garlic mayonnaise, a Provençal condiment that can add Continental flair to your summer cooking. In this week’s Recipes for Health, Martha Rose Shulman suggests putting on a summer aioli party, where guests with a taste for garlic can enjoy aioli with bites of steamed vegetables and fish.
In Provence an aioli feast is not just a summer affair. But I love to throw an aioli party in the summer, when my guests and I can sit outside and enjoy the endless array of fish and vegetables with chilled rosé. Sometimes it’s a potluck, and each guest brings a vegetable or fish to eat with the aioli. Traditionally the fish would be poached, but if you’re outside with the grill going, go ahead and grill it (though that would require more olive oil, and the whole point of this garlic mayonnaise feast is to serve the mayonnaise with plainly cooked foods). The vegetables are traditionally boiled, but I prefer steaming most of them.