I love making aioli! I feel like its almost a trick food, so easy to make, so opulent, so versatile. My idea for this aioli was to explore its richness-- nuts, anchovy-- without having it turn in any particular direction, and also not be too particularly fishy. I basically wanted a coy but opulent aioli... Also, I wanted something that alluded to the sea without requiring fish to set it off. This is an aioli I love to use as the sauce on a plate of arrugula with sliced cherry tomatoes topped with a poached egg. I use it also when making sandwiches with lightly cured meats, like prosciutto. Check out its colour two days after making, when the turmeric has stained it. The flavours are also more integrated. Enjoy!

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