This sauce is classically served with crudites, atop fish, with fries, or as a spread for sandwiches. Add pep and umami with gochujang or sriracha for a spicy spin that would be great atop fish tacos, ...
It can even contain pounded liver in some traditional recipes; the French cookery book "Larousse ... Aioli is often served with the Provencal fish stew bourride while rouille generally accompanies the ...