Serious Eats: Recipes

Sauced: Aioli

After some mayonnaise and hollandaise, I'm feeling pretty confident in my mad emulsifying skills, so it's time to bring on more, starting with aioli.

Aioli was allegedly born in Provence, France, where a land ill-suited for cattle required an alternative to butter. So a sauce was invented that's incredibly close to mayonnaise with one very important difference: the addition of garlic. Even if the term "aioli" is tossed around incredibly loosely for any mayo-like sauce, this is how it originally came to be.

Though I stuck with the traditional emulsion process, this should work great in a blender or using Kenji's incredibly easy and fast immersion blender technique for those looking to avoid grueling manual labor in pursuit of one incredibly tasty sauce. It adds a creamy garlic bite to sandwiches, fries, or anything your heart desires.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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