Aioli 101

It's good on EVERYTHING.

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Ask Sarah Q: What Is Aioli and How Do I Make It? When I was first introduced to aioli way back when, I was so excited to try it at home. As a lifelong mayo lover, I knew I'd be making the tasty, creamy condiment over and over again. Two of my favorite ways to enjoy it are as a fry sauce and as an accompaniment to nicoise salad. Yum! Aioli, a dreamy spread with Mediterranean and French roots, is really just emulsified oil with a bit (or a lot) of garlic. There's a semi-homemade recipe that involves store-bought mayo, but we're going to cover the traditional method for making aioli. Grate 1 clove garlic, then mash it with 1/8 tsp. kosher salt until it's a paste. In a bowl, whisk paste, 1 room-temperature egg yolk and 2 tsp. lemon juice. Next, whisking constantly, slowly drizzle in 1/3 cup mild olive oil, drop by drop and then in a thin stream, until the mixture is completely emulsified. Season with additional salt if desired.

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