I think of aioli as the spicier older sister to mayonnaise. Anywhere you would use mayonnaise, you can use aioli. And in my humble opinion, without any regret for the swap.

Ingredients

1-3 garlic cloves | grated or mashed to a paste, to taste

1 teaspoon lemon juice |more to taste

⅛ teaspoon fine sea salt | more to taste

1 large egg

1 large egg yolk

¾ cup extra-virgin olive oil

Instructions

Step 1

Add the garlic, lemon juice, and salt in a food processor, process until combined, and let sit a minute or two. Add the eggs and blend until smooth. With the blades running, slowly add the olive oil in a thin, steady stream until fully incorporated.

Step 2

Taste. Add more salt or lemon juice if needed. Enjoy.