In the south of France, aioli—a creamy, rich, and intensely garlic-flavored, mayonnaise-like sauce—is typically served with platters of vegetables, spooned over fish, or swirled into bouillabaisse (fish soup).

It’s a no-brainer for the summer table. Drizzle it on an open-faced tomato sandwich, add it to a BLT, or dip your oven fries into it. This versatile sauce elevates even the most humble meal.


Like mayonnaise, aioli is an emulsion. We all know oil and water don’t mix, but through the wizardry of kitchen science, liquid can be broken into many tiny droplets and forced to combine with oil.

With aioli, as with mayonnaise, this is achieved by very slowly whisking oil into an egg yolk mixed with lemon juice or a small amount of liquid. Start by adding just a few drops at a time, and then as the emulsion begins to coalesce, you can add a…

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