The difference between Hellmann's mayonnaise and a homemade aioli is like comparing boxed macaroni with powdered cheese to a homemade macaroni casserole with cheddar, crusty on top and gooey inside. Store-bought mayonnaise is great for sandwiches or in tuna or pasta salads, but when you need this condiment to take center stage as a sauce, you want something more dreamy, more transportive. Aioli lifts your crab cakes, asparagus, deviled eggs, and fries to another level of heaven. As a sauce or dip, aioli can make or break your meal — not merely moisturize it. (more...)
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