I love vanilla aioli. It's one of those things that adds some zing to dinner-- whether it is gills, fish, or feathers (or even just a spoon). Give it a go. It's awesome.
1/3 cup good quality mayonnaise (me? I'm a Hellmann's girl)
4 cloves garlic, finely minced
juice of 1/2 lemon (maybe a little less- depending on your love for the tanginess)
1/2 tbsp vanilla extract (homemade. Don't second guess me on this)
1/4+ Cup (1/4 to 1/3) cup evoo
In a medium bowl combine the mayonnaise and garlic. Whisk in the juice, vanilla, and salt until the goodness is silky smooth. As you are whisking, very-very-very slowly drizzle the evoo over your whisk until the mixture reaches desired consistency. Let sit in fridge until read to serve.
Something to think about... if you have horseradish in the back of your fridge- add a tablespoon or two at the beginning. The zest of the lemon and the sweetness of the vanilla will compliment the piquancy of the horseradish. (yeah, I totally thesaursed that word)