When we talk about aioli, people often say, “It’s just a glorified mayonnaise, right?” Yes and no. They do have a lot in common, but where mayonnaise is thick and intentionally plain, aioli is light and full of olive oil, lemon, and garlic — it’s more than a moist condiment, it’s a sauce and a dip.

That’s not to say that we don’t spread aioli on our sandwiches; we do, and it’s especially amazing on something like a BLT, where the ingredients are spare, and so its lush flavors really shine. But we also love to put aioli in a bowl and dip things in it, like roasted Brussels sprouts and grilled rib eye steak.

Our tip: You can add all kinds of spices and herbs to this basic aioli recipe. For a spicy dip, we like to whirl in chipotle peppers in adobo sauce — start with one pepper and add more to taste. A tablespoon of West Indian yellow curry makes a lovely aioli, and it’s especially nice with sweet potato fries. And adding a teaspoon or two of fresh dill will make a terrific companion for crab cakes and other fish dishes.

Ingredients

1 Tbsp lemon juice
1 large egg
1 tsp water
1 clove garlic, minced
½ tsp Champagne vinegar
½ cup olive oil
½ cup vegetable oil
Salt, to taste

Directions

1. In a food processor, combine the lemon juice, egg white and yolk, water, minced garlic, and vinegar and process until incorporated.
2. Mix the oils together and transfer to a squeeze bottle. Note: The squeeze bottle is optional, but it will help you add the oil to the other ingredients slowly, so that it emulsifies better.
3. With food processor running, slowly add the oil until the aioli thickens.
4. Season with salt, and use everywhere. Aioli will keep in the fridge for two weeks.