This recipe for Aioli from Ina Garten (foodnetwork fame) makes a wonderful accompaniment to rotisserie chicken and any leftover meats or vegetables you may have. The sauce may also be mixed with parmesan cheese, spread on toasted baguette slices then broiled quickly. These "garlic toasts" make excellent appetizers or go well with a simple green salad. Ina likes to serve it with fingerling potatoes.

Aioli Recipe

Recipe By: Ina Garten

1 slice white bread -- crust removed (1/2-inch thick)
2 tablespoons Champagne or white wine vinegar
6 large garlic cloves -- chopped
2 extra-large egg yolks -- at room temperature
1/2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 teaspoons saffron threads
Kosher salt
Freshly ground black pepper
1 1/2 cup good olive oil
Chives -- chopped

Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2
teaspoons salt and 1/2 teaspoon pepper in the bowl of a food
processor fitted with a steel blade. Add the bread, and puree into a
paste. With the processor running, slowly pour the oil into the bowl
through the feed tube and process until it is the consistency of
thick sour cream. Place in a serving bowl.

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