This is a bright, festive-colored dish to serve alongside rich holiday offerings, like roast birds and buttery mashed potatoes. Plus, you will have extra aioli for fixing leftover sandwiches the next day, or dunking vegetables and other dippers. Aioli is best enjoyed the day it is made; because it contains raw eggs, store it in the refrigerator until ready to serve. Also, look for farm-fresh eggs from pasture-raised hens – this will minimize the risk of salmonella and other diseases that we hear more and more about in commercially produced eggs and poultry.
Allergens: eggs