Aioli is like mayonnaise and you should really make this wonderful condiment in small batches and keep it on hand.  It’s simple to make. All that’s needed are egg yolks, garlic, olive oil, lemon juice and sea salt. You can use Aioli on fish, poultry, steaks, sandwiches, vegetables – you can even use it as a dip. It can be made with or without egg yolks. We found this perfect recipe in our Vitamix cookbook using egg yolks. Do not alter this recipe;  stick to the precise ingredients and measurements. We tried altering once and it was a disaster!

Aioli is commonly used in countries around the Mediterranean, most commonly in Spain, France, and Italy.  Each country has its own version and each claims theirs is the best. To make Aioli the old-fashioned way, you will need to crush garlic cloves in a mortar and pestle and emulsify with egg yolks, salt, and olive oil.  Lemon juice is also added in the recipe below. Today, Aioli is often made in a food processor or blender, but some food purists think you do not get the same results as with a mortar and pestle. We think this recipe is perfect! We served it on poached salmon the other day and it was divine!