How to Use aioli in a Sentence

aioli

noun

• Add oil, a drop at a time, stirring until aioli thickens.
  — Jesse Griffiths, Country Living, 15 June 2010
• To serve, arrange taquitos on serving plate, and dollop remaining aioli around them.
  — Lisa Skolnik, ELLE Decor, 19 Apr. 2009
• The turkey bacon pesto ($11.50) with gruyere, tomato and garlic aioli was rich and flavorful — and filling.
  — Kyle Stokes, Axios, 24 Sep. 2024
• Is there any visitor who hasn't been tempted by Baltimore's famed crab cakes, whether served on a bun or accompanied by asparagus with garlic aioli?
  — Jill Gerston, ELLE Decor, 19 Feb. 2010
• The aioli can be stored in the fridge for up to five days.
  — Dahlia Ghabour, The Courier-Journal, 13 Oct. 2021
• Transfer the broth to the blender with the aioli and puree until smooth.
  — Daniel Boulud, ELLE Decor, 22 Apr. 2014
• To serve, mound the warm sprouts on a plate and drizzle the aioli over top.
  — Cincinnati.com, 1 Mar. 2018
• Make the aioli first: Zest and quarter the grapefruit; set aside the zest.
  — Cincinnati.com, 1 Mar. 2018
• The tender morsels soared with a swipe in the creamy garlic aioli.
  — Suzanne Loudermilk, baltimoresun.com, 26 Sep. 2017
• There’s sauce on the plate, too, a pale-yellow lemon aioli.
  — Tom Sietsema, Washington Post, 11 Aug. 2023
• Shout to my girl at the drive through for the picture and the extra siratcha aioli6.
  — Carolyn Twersky, Seventeen, 6 Aug. 2019
• Olive lovers will like the fried ones, served with marinara or aioli.
  — Melinda Morris, NOLA.com, 16 Oct. 2017
• Drizzle with the aioli and garnish with the cilantro and scallions.
  — Bill Daley, chicagotribune.com, 5 Apr. 2018
• Spreading the aioli on the inside of the soft fresh tasting bun wasn't enough.
  — Matt Wake | [e-mail], al, 15 Oct. 2019
• Start with the blue crab beignets, which are served with malt vinegar aioli.
  — Megan Dubois, Chron, 14 Mar. 2023
• If the lemony creaminess of the aioli dribbles off the ribs and onto the chard?
  — John Kass, chicagotribune.com, 12 July 2019
• Moreno coats the top of the tortilla in an aioli spiked with wasabi, rice wine vinegar and lime.
  — Jenn Harris, Los Angeles Times, 19 June 2023
• Dress the blend with spicy aioli, sweet eel sauce, pineapple sauce or sriracha.
  — Liz Biro, Indianapolis Star, 31 May 2018
• The fries were thin and crispy—very run-of-the-mill restaurant fries—served with ketchup and garlic aioli.
  — Li Goldstein, Bon Appétit, 11 July 2023
• The sauce can be light and runny as a vinaigrette or thick as aioli.
  — G. Daniela Galarza, Washington Post, 27 July 2023
• Once cooked, slice the celery head into five pieces and serve over the herbed aioli.
  — Esteban L. Hernandez, Axios, 11 Aug. 2024
• Just a little bit of the caper aioli catches at the side of your mouth.
  — Jordan Michelman, Los Angeles Times, 23 Oct. 2019
• The French accent is present in the steamed mussels ($15 for ½ pound; $25 a pound) with thin, crisp frites and aioli.
  — Michael Bauer, San Francisco Chronicle, 15 Mar. 2018
• Spread the aioli evenly over the top and sides of the fish, then cover it with salsa verde.
  — Washington Post, 17 Aug. 2021
• To serve, place fries on plate with garlic aioli on the side for dipping.
  — Nancy Miller, The Courier-Journal, 4 July 2017
• This salad is the little sister of the Provençal dish called a grand aioli.
  — Sunset Magazine, 1 Sep. 2020
• It’s served with Thai basil aioli, which gives the dish a more fulsome flavor.
  — San Diego Union-Tribune, 17 Dec. 2021
• If the aioli gets too thick, simply thin out with cold water.
  — Caron Golden, sandiegouniontribune.com, 11 Dec. 2017
• The crispy prawns with squid ink aioli and the signature burger, The Astor with Wagyu beef are standouts.
  — Sandra MacGregor, Forbes, 30 Nov. 2024
• My favorite meal was the chicken burger with sriracha aioli and yuca fries.
  — Tiffany Hopkins, Bon Appétit, 4 Sep. 2024

Last Updated: 5 Jan 2025