Golden, silky, and deeply aromatic with garlic and lemon, this aioli is the kind of kitchen staple that quietly transforms everything it touches. Make it by hand or in the food processor, then try one of the easy variations like chipotle, roasted garlic, or lemon-herb.

My Aunt-Mom turned me on to this terrific and easy recipe for remoulade a few years ago. The recipe on the McCormick’s web site suggests serving it with boiled shrimp, which is how I first encountered it, but it is good in many, many other ways.

Garnishes and condiments are a supporting cast that add color and texture and provide complementary or contrasting flavors that highlight the main dish and make it a star.