Aioli, which translates to “garlic oil,” is an incredibly versatile condiment—velvety smooth and mayolike, it elevates any sandwich, pairs beautifully with fish and poultry, and also makes for a great dipping sauce. In this F&W Cooks video, Andrea Slonecker shows viewers how to make a classic garlic version with a mortar and pestle, which she says is one of the most ancient saucemaking techniques around. The recipe is incredibly simple, comprised of garlic cloves, sea salt, an egg yolk, olive oil, and water; as an added bonus, it serves eight people and comes together in 20 minutes, making it ideal for entertaining.

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Food & Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Awardwinning contributors welcome us into their home kitchens, show us how they cook, and how an increasingly diverse and foodobsessed America eats in every region in the country.

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