Top Rated Aioli Recipes

BLT with Saffron Aioli
Don’t worry — that’s not mustard in the picture. That would be sacrilege. It’s a saffron aïoli with toasted garlic and ginger, and the characteristic color comes from saffron. In other words, it’s fancy mayo. There will definitely be some leftover (there isn’t really a way to make less, unless you don’t mind going to the trouble of splitting an egg evenly; ratios are ratios after all), but it shouldn’t be hard to think of ways to use up the rest. Using only extra-virgin olive oil would make for a bitter mayo, so it's toned down with an equal measure of canola oil. Make this for the special someone in your life, and I guarantee you, the fireworks will happen — or at the very least, the house will smell like bacon and toasted garlic. Which is never a bad thing. Click here to see the Bacon: It's What's for Dinner story. 
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Sriracha Aioli recipe - The Daily Meal
Try this mouthwatering sauce with French fries, slathered on your favorite sandwich, or even drizzled over avocado toast. Adjust the spice level by increasing or decreasing the amount of sriracha.This recipe was originally published in the South Florida Sun Sentinel.
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4.5
Crispy Brussels Sprouts With Sriracha Aioli recipe - The Daily Meal
Toasted cashews and fresh herbs add texture and flavor to these zippy Brussels sprouts. Want more zing or a tamer version? Adjust the spice level according to taste by increasing or decreasing the amount of Sriracha in the aioli.This recipe was originally published in the South Florida Sun Sentinel.
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4.5
Blistered Shishito Peppers recipe - The Daily Meal
Lemon aioli and crumbled goat cheese and feta cheese top these baked shishito peppers. They're seasoned with sumac, a spice made from dried berries that has a pleasantly fruity and astringent taste.This recipe is by Seasons 52 restaurant in Orlando, Florida, and was originally published in the Orlando Sentinel.
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4.5
Soft Shell Crab Sandwich with Harissa Aioli
Soft shell crabs are an east coast delicacy only available during the warmer months. Their crispy texture and rich flavor match up well against the dynamic spices and heat of the harissa aioli. — Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar
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4.5
Wood-Smoked Chicken Burgers With Orange Peel Aioli
These wood-smoked chicken burgers are served with an orange peel aioli which complements the smoky flavor and aroma.Recipe courtesy of McCormick
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4.5
Sliders
Is there any party food more classic than the slider? These tiny burgers are beyond easy, featuring just six ingredients, and will make a great addition to any tailgate this season.This recipe is courtesy of Rock & Reilly's DTLA.
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4.5
Salmon Cake
The American Heart Association recommends eating two servings of fish a week for health benefits. Salmon is a perfect choice:  it is high in inflammation-battling omega-3 and omega-6 fatty acids, an excellent source of protein, and a rich source of vitamin E.  But, cooking salmon on a busy weeknight doesn't have to take forever. Take these salmon cakes; they're easy to make, quick-cooking, and taste delicious. Plus, they're a perfect alternative for non-meat eaters to hamburgers, and are also easy to tote for packed lunches the next day. Click here to see Recipe SWAT Team: Salmon 8 Ways.
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A traditional French sauce, similar to a mayonnaise, that is made from garlic and olive oil.Serve along with Bass Ale Beer-Battered Shrimp for a cocktail party appetizer.Adapted from “Welcome to Michael’s” by Michael McCarty.Click here to see Oscar Night Cocktail Party Menu.
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4
Serve this with any seafood special you plan to cook up
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4
This recipe will transport you to the streets of Rome, where artichokes dominate menus and their tender hearts are fried to perfection. The only thing that makes them better is the pea pesto aioli paired with them for dipping. 
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4
Brisket Bulgogi Sliders with Kimchi Aïoli
These Korean-inspired sliders are popular with the beer served at 508 Gastrobrewery, a gastropub located in New York City. They were also featured at the 2012 Food Network New York City Wine & Food Festival at the Grand Tasting.
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