Cucumbers. Baguettes. Crackers. Cubed potatoes. Just about anything can be paired with Kerrville resident Françoise Wilson’s simple but delicious aioli, she says.
Wilson was at a dinner party when a Notre Dame professor shared the aioli sauce recipe with her. A retired French and Spanish teacher, Wilson is no stranger to receiving recipes from people around the world. She’d had students whose families taught her how to prepare dishes from Malaysia, Turkey, Morocco, India, and more. Wilson also lived in Japan, where she was a guest on TV cooking shows, and later taught Japanese cooking classes at Ohio State University.
