Aioli is a sauce that is used in Mediterranean cuisine and is made from garlic and olive oil. Traditionally, aioli is made by emulsifying mashed garlic with olive oil, usually with a mortar and pestle, and salt. However, the aioli we know and love today includes egg yolks for extra richness. The following are the ingredients required to make aioli:

• Garlic
• Olive oil
• Egg yolks
• Salt
• Lemon juice or vinegar (optional)
• Mustard (optional)

To make aioli, the garlic is mashed into a paste with salt, and then the egg yolks are added. Olive oil is then slowly added to the mixture while whisking or blending until it emulsifies and becomes thick and creamy. Mustard and lemon juice or vinegar can also be added to the mixture to enhance the flavor and aid in the binding process.

It is worth noting that nowadays, the word aioli is pretty much synonymous with mayonnaise, and is often just a simple mayonnaise that is flavored generously with garlic—a nod to its origins. However, true aioli is an emulsion of just mashed garlic, olive oil, and a pinch of salt.

Aioli is a versatile sauce that can be used as a dip, spread, or condiment. It pairs well with a variety of dishes, including sandwiches, burgers, fries, chicken tenders, meatballs, baba ganoush, crab cakes, and salmon burgers.