I love making aioli, as I have already mentioned. In this one I wanted to play with sweet and sour and herbaceaous flavours, which I feel go beautifully with the richness of mayonnaise. The intent behind this aioli is to be an accompaniment for scallops I make on a grill-- I put a thin layer of olive oil in a copper pan, then place the scallops dressed only with a tiny shaving of lemon rind on top, and put it on a big open weber grill, about two minutes on each side. I like to plate two of these scallops on a small mound of this pinkish aioli as a first course. Their brininess shines. But of course, the aioli serves also as a great foil for purslane and potato salad. - nogaga

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