Aïoli

In Its most basic form this is a garlic mayonnaise. It is great used in the same way you would use plain mayonnaise. I always make mine with saffron as it adds an earthy flavour. It is important to make aïoli with light oil not extra virgin olive oil as this will become bitter. It will keep in the fridge for seven days if kept covered. You can make this using a mortar and pestle, a whisk and round-bottomed bowl, or a small food processor.