I love making aioli, as I have already mentioned. In this one I wanted to play with sweet and sour and herbaceaous flavours, which I feel go beautifully with the richness of mayonnaise. The intent behind this aioli is to be an accompaniment for scallops I make on a grill-- I put a thin layer of olive oil in a copper pan, then place the scallops dressed only with a tiny shaving of lemon rind on top, and put it on a big open weber grill, about two minutes on each side. I like to plate two of these scallops on a small mound of this pinkish aioli as a first course. Their brininess shines. But of course, the aioli serves also as a great foil for purslane and potato salad. - nogaga —nogaga
The combination of thyme and coriander and balsamic vinegar is absolutely brilliant. It creates a slightly sweet, tangy, herbaceous flavor that is very well balanced. The aioli came together beautifully, it was thick and creamy. I was going to take nogaga's advice and serve with scallops, I'm certain that would be delicious, but I decided to grill steaks and served the aioli with them and it was amazing. This aioli is different from any I have ever tasted. I love that nogaga took a classic recipe and added what could be considered unconventional ingredients. The result is a delicous aioli that I will certainly make again. - sdebrango —sdebrango
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