Aioli refers to a French sauce, which is made by combining eggs, olive oil, lemon, and garlic to form a smooth and creamy sauce that resembles mayonnaise. This mixture is a part of Provençal cuisine and is usually served together with fish, meats, and vegetables. This sauce has a garlicky taste and has been adopted by other countries to add flavor to their dishes. Just like mayonnaise, aioli can also be created at home. However, a steady hand is required because the ingredients used may curdle if not cooked precisely.

The classic version of aioli is composed mainly of garlic, but the modern adaptations of the sauce may include other ingredients such as peppers to add spiciness, and pickled vegetables in order to make it into a relish. Southwestern chefs sometimes make use of chipotle peppers for their version of this sauce and add it to their own cuisine. On the other hand, some people enjoy eating fish and chips together with the version of aioli which resembles tartar sauce.

The traditional way of making aioli starts by combining salt and garlic together and then grinding them with the use of a mortar and pestle. Egg yolks are then added and whisking is done in order to blend the ingredients together. Some olive oil is also added while whisking the mixture constantly, until the sauce thickens and becomes creamy. After that, water and lemon juice are poured in slowly, as well as some more olive oil.

When making aioli, the two factors that one should keep in mind are the speed and temperature. In order to prevent curdling, the ingredients must all be at room temperature. When it comes to speed, the sauce should always be mixed continuously at a constant speed, that is neither too slow nor too fast. It usually takes several tries before one can make a perfect aioli, so never be discouraged if it doesn’t turn out as expected. Lastly, if there is any leftover aioli sauce, it is recommended to store it in a sealed container and then keep it refrigerated.