Aioli (ahy-oh-lee) is a beautiful, spicy garlic and olive oil sauce that is a specialty of Provence, where it is typically paired with seafood platters, fried or grilled fish and chicken, and roasted or boiled vegetables.
With its creamy texture and intense garlic flavor, it turns a simple meal into an impressive one. It is a staple in my kitchen, serving as the base for many other sauces.
I serve it on baked potatoes or as a dip for French fries, vegetable crudites, or crisp baguette toasts. It's fantastic in pasta, egg and potato salads, and on sandwiches; especially if you want a good jolt of garlic.
The traditional recipe involves crushing garlic in a mortar and pestle and adding salt and olive oil. Some recipes include emulsifiers such as eggs to make it more like a mayonnaise.
Homemade aioli is easier to make than you may think _ especially if you use a blender or food processor. Some chefs take "easy" a step further and make an excellent aioli using store-bought mayonnaise.
To make about 2/3 cup of aioli, combine 2 garlic cloves, pureed through a garlic press, { teaspoon kosher salt, { cup mayonnaise (preferably made with olive oil), 1 tablespoon lemon juice, and freshly ground black pepper to taste. Try adding fresh herbs, curry powder, or pureed adobo chiles, or change it up with roasted garlic. Spread it on toast and top with sliced ripe tomatoes, or serve as a dipping sauce for crab cakes. Aioli will last about two weeks in the refrigerator. You cannot freeze emulsified sauces.
