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Aioli is a mayonnaise enriched with garlic and lemon which originated in Provence, France. From a culinary point of view it has migrated to Spain as far as daily use is concerned but the recipe is still used worldwide. Aioli is especially popular in Spanish tapas recipes.

Aioli goes well with a huge variety of dishes, some even pour it on chips (I'm definitely guilty of that!). But it goes best with shellfish, it truly transforms delicious food into heavenly food.

There as many variations of this recipe as there are cities in the world, so try your own variations. The recipe below is a good basic recipe that will always taste superb.

Specific Cooking Equipment
Pestle and mortar or food blender.

MAKING THE AIOLI
Add the garlic and a good portion of salt and pepper to the mortar and pound the mixture with the pestle. Add a few drops of olive two or three times during the process to keep the mixture moist.

Scoop the paste out into a larger bowl add the eggs. Mix with a fork for two minutes, the mixture will become frothy.

Gradually add the olive oil whisking the mixture all the time. When all the olive oil has been added and it is well-mixed with the other ingredients, add the lemon juice, mustard powder and salt and pepper. Mix them in well.

The thickness of the mixture can be increased by adding a tablespoon of olive oil and whisking it in. To thin the mixture, add a tablespoon of water and whisk it in.

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