Chive Aioli

There are some sauces that feel like magic in the kitchen, the kind you reach for again and again because they have the power to instantly elevate just about anything you pair them with. Chive aioli is exactly that. It’s creamy, fresh, and quietly sophisticated, with just enough bite from the chives to keep things interesting without overwhelming the dish.

What makes chive aioli especially useful in a professional kitchen is its adaptability. It can be spread on brioche for a composed burger, dotted on a crudo plate for color and lift, or paired with crispy potatoes for an elevated take on comfort food. A quenelle of it beside grilled lamb or seared scallops instantly adds herbaceous freshness, while its pale green hue adds visual appeal to the plate.

For chefs who thrive on precision and craft, making aioli from scratch is also a chance to showcase technique. Proper emulsification remains a test of skill, but the payoff is a stable, silky sauce with a luxurious mouthfeel that simply cannot be replicated with shortcuts. Once mastered, the base can serve as a template for endless variations, swap chives for tarragon, basil, or smoked paprika depending on the season or the menu.

Chive aioli is not just a condiment, it’s a quiet signature, a chef’s tool for layering flavor, refining presentation, and offering guests that subtle detail that lingers long after the plate leaves the pass.