Aioli with its origins in the south of France is a classic Mediterranean sauce made by emulsifying garlic with olive oil. This traditional condiment boasts a rich history that dates back to Roman times and has evolved over the centuries. While similar to mayonnaise in terms of texture and appearance, aioli stands out for its intense garlic flavor and absence of egg yolks. The main ingredients in aioli are garlic, olive oil, salt, and sometimes lemon juice. The key to a successful aioli lies in the gradual emulsification of olive oil into the garlic paste. One of the reasons why aioli (aioli with saffron is called Rouille in the Bouillabaisse), has gained popularity outside of its Mediterranean roots is its versatility. It can be used as a dip for vegetables, a spread for sandwiches, a topping for grilled meats or fish, or a dressing for salads. To make aioli, start by mashing garlic with salt in a mortar and pestle until it forms a smooth paste. Gradually incorporate olive oil. As the emulsion forms, you can increase the speed of adding the olive oil until you achieve the desired consistency.
Many modern aioli recipes are actually based on mayo and involve using a food processor for a quick and efficient result. To start, gather your ingredients in a bowl: egg yolks, mustard, pureed garlic, chili pepper, salt, and a tablespoon of oil. Next, it's time to fire up the food processor. While the machine is running, slowly pour in the oil in a thin, steady stream. This gradual addition is key to achieving the right consistency for your aioli. For an extra pop of flavor and color, consider adding a dash of paprika or some roasted tomato paste to the mix. These additions can elevate the taste profile of your aioli and make it visually appealing. Once your aioli is whipped up to perfection, pop it in the refrigerator to chill until you're ready to use it.