Aoili Help.
For dinner tonight I roasted a whole lot of fingerling potatoes and I made a huge batch of aoili- I actually doubled the recipe. All the potatoes are gone, but now I have at least four cups of aoili left. Anyone have any ideas as to what I can do with it? I read that it will keep for a week in the refrigerator, but aside from potatoes and using it as a base for this fish soup I found in a French cookbook- I don't know what to do. Also, my aoili was rather spicy. The recipe I used called for 4-6 cloves of garlic for one recipe and since I doubled it, I used 8. I like it spicy, but does anyone know if the heat will mellow out as it sits in my refrigerator or if it will become more pronounced?
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