Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never ... silky sauce that makes the eggs taste even creamier, a.k.a. "paprika aioli." Please, feel free to ...

but creamy aioli doesn’t need to be one of them. There are actually two tasty recipes that are egg-abstainer friendly, and both are super easy to make. The first is just a simple emulsion of ...

While some more traditional Spanish cooks maintain that aïoli should be made with nothing more than garlic, lemon juice, and oil, this recipe, from Boston chef Gordon Hamersley, uses egg yolks to ...

Add the egg yolk, and stir vigorously with the pestle ... where the sauce is star. In her recipe, Lulu calls for a whole head of garlic, but I find that far too potent for my non-Provençal ...

If you are unsure of how a different type of egg will taste in a recipe, try eating it over easy ... and membrane and slice into 8 pieces. Spoon aioli onto each piece of bread then top with ...

One of his specialty dishes is an artichoke -- a gorgeous, huge artichoke -- served with a unique aioli, made with egg yolks but which ... including “Bäco: Vivid Recipes from the Heart of ...

However, they're not the same. A textbook aioli requires garlic, and mayonnaise requires egg in its recipe. People might use these terms interchangeably, as aioli and mayo can be similar in ...

While some more traditional Spanish cooks maintain that aïoli should be made with nothing more than garlic, lemon juice, and oil, this recipe, from Boston chef Gordon Hamersley, uses egg yolks to ...