Two weekends ago, we had dinner with my husband’s family. My mother-in-law is a fantastic cook, but she outdid herself with this creamy, garlicky aioli.
She served parmesan topped grilled steaks on a bed of lemony arugula and baked potato wedges which we all dipped (and redipped) into the aioli. Heaven! We were all embarrassed by the degree to which we fawned over it. It quickly went from polite, to exuberant, to an eyes-rolling-into-the-back-of-our-head-style swoon.
I couldn’t stop thinking about it, so a few nights ago, I recreated the whole meal (including a double batch of the aioli). Here are the recipes: