Basil Aioli

We first discovered this aioli paired with an unexceptional recipe for salmon fillet. Good combination, we thought, but the salmon preparation could be improved upon and, yes, we will start with purchased mayo rather than egg yolks and olive oil. It was a hugely successful meal.

From there we moved on to all sorts of other dishes that aioli works with: roasted or steamed broccoli, asparagus, or cauliflower; grilled tuna or swordfish steaks; boiled or roasted red potatoes; and so on.

1. In a soup or similarly sized bowl, combine the ingredients.
   
   
2. Cover and chill for at least one hour. Check the aioli before serving; you may want to add more pepper sauce.

1 1/4 cups (18 servings)   

Source: Bon Appetit, July 2008