Did not know that the so call garlic sauce I always make has a name - aioli. It is a sauce made of garlic, egg, lemon juice (or vinegar), and olive oil, basically a garlic-flavoured mayonnaise. There are many variations, and one common one is to add mustard. In France, aioli is traditionally served with seafood, fish soup and croutons. It is usually served at room temperature.

Tak and I like this sauce for tempura as well as fried chicken, have not tried it with fish yet. We were first introduced to this sauce in a middle east charcoal BBQ chicken restaurant. The restaurant is famed with this garlic sauce, it tasted lighter than the sauce I made perhaps they use sour cream or plain yogurt.

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