Aioli, a garlic-flavored emulsion, is a popular condiment originating from Provence, France that's very similar to Spanish alioli. It is typically described as a garlic mayo and is easier to whip up than you may think. The trick to getting the signature thick texture is to add the oil very slowly at first, allowing the egg and the oil to emulsify. You can do this two different ways: using either a blender or a whisk and a bowl. The blender method is faster and easier since you're not physically whisking it, but the aioli can also separate quickly, so watch it carefully. The whisking method may take a bit more effort, but it gives you the most control over adding the oil and the final texture of the aioli. This recipe calls for using a whole egg, and although most recipes call for just an egg yolk, using the whole egg works just fine.

Aioli is delicious as a dip for grilled or steamed vegetables, or dolloped onto simply cooked fish or spread as a condiment on a burger. You may even be tempted to eat it by the spoonful, which may not be a great idea in terms of nutrition, but it is delicious.