Aioli is a classic preparation, a mayonnaise base with roasted garlic infused into each creamy, heavenly bite. The name comes from its two main ingredients, "ail" meaning garlic and "oli" meaning olive oil in the langue d'oc, the ancient dialect of Southern France . Think of this aioli as your secret sauce.
Made by transforming egg yolks, garlic, and oil into a creamy dip, it's Provence's answer to everything. The secret is creating a tight emulsion of the yolk and oil. The technique, thankfully, is less scientific and a food processor comes in handy here. I like to use half flavor-neutral grapeseed oil, so that the olive oil doesn't dominate. The finished sauce is delicious with asparagus, boiled potatoes, tomatoes, spooned onto fish, meat, bread...no matter what you pair it with, this sauce is the star.