I was at William Sonoma and they had jars of Tuffle aioli on sale so I couldn't resist. Any suggestions on where to use it?
first taste it and see how it is. Most of their products are good but you never know.
First three things that come to mind:
1) As a simple dip for roasted veggies - asparagus, fingerling potatoes, green beans, artichokes
2) mixed into deviled eggs instead of mayo
3) a little dollop on top of a big thick piece of roasted/grilled fish (oh but as I type that a dollop on top of steak could be good too)
Tell us how it is.