It's become a popular way to dress up burgers and sandwiches, but you may notice that sometimes, once the coveted aioli hits the table, it really just looks or tastes like mayonnaise. However ...

-Use a microplane to grate the garlic, or mince it incredibly finely — you really don't want to bite into an errant, acrid ...

Without mayo, there would be no deviled eggs, club sandwiches or classic potato salad anymore. But really good mayonnaise can't be bought in a jar at the grocery store; it's made from scratch at home.

Cathy Whims, owner and chef at iconic Portland Italian restaurant Nostrana, shares recipes in her upcoming cookbook “Italian ...

The perfect aioli for artichokes brings out their bright, acidic side with lots of lemon and chopped fresh herbs. Boil the ...

Return to oven and cook until crispy, another 15-20 minutes. In a small bowl, whisk the mayo, harissa, garlic and lemon juice. Season with salt to taste. Spread harissa mayo on the bottom of the ...

Preheat the broiler and position a rack 8 inches from the heat. In a large bowl, whisk the mayonnaise with the olive oil, lemon juice and garlic and season generously with salt and pepper.

In a food processor, combine avocado, mayo, basil, garlic and lemon juice. Process until smooth, then season with salt and pepper to taste. Spread desired amount of avocado aioli on 2 slices of ...

Discard any skin. Add ¼ cup of cooled tomato mixture to mayonnaise and stir until well combined. Season with salt to taste. To serve, divide salmon, potatoes and sauce between four plates.