Aioli Shellfish Sauce

With Melissa Sallah

This sauce is made with fresh squeezed lime juice and a little chili sauce, making it perfect for crab cakes or other shellfish, which are perfect for a summertime salad or sandwich. The original sauce is from the Provence region of southern France, where it is a popular accompaniment for fish, meats and vegetables.

Co-owner & Chef, Sugar Magnolias

Melissa has worked in restaurants since she was 14 years old and opened Sugar Magnolias in 2002. In addition to the restaurant they offer catering services. Boston Magazine named the restaurant the Best of Boston 2008 Breakfast, Neighborhood - North mainly due to the spicy carrot cake pancake - “verges on the stuff of legend.”