Squid Dipping Sauce.

This is really a classic Mediterranean aioli wearing a squid-dipping hat. Emulsifying egg yolks with crushed garlic, olive oil, and fresh lemon creates that thick, glossy, garlic-forward sauce you find served with everything from fried calamari to grilled branzino along the coasts of Provence, Catalonia, and southern Italy.

Dijon mustard stabilizes the emulsion (it contains natural emulsifiers) and adds gentle tang. A splash of water keeps the sauce from breaking during blending. Fresh lemon juice is the bright note that cuts through the oil and makes everything taste alive.

Serve with crispy fried squid rings, grilled prawns, roasted vegetables, crudités, or as a sandwich spread. Anywhere a regular mayonnaise goes, this goes better.

Chef Tips

• Bring the egg yolks to room temperature before starting. Cold yolks don’t emulsify as easily and you’ll end up with a broken sauce.
• Add the oil in a very thin stream while the food processor runs. Pouring too fast causes the emulsion to break; thin and steady builds a stable sauce.
• Crush the garlic with a pinch of salt first to make a paste. This distributes it evenly through the sauce rather than leaving hot garlic bits.
• If the sauce breaks (oil and yolk separate), start over with a new yolk in a clean bowl and whisk the broken mixture in slowly as if it were oil.

Variations

• Add 1 teaspoon smoked paprika and a pinch of cayenne for a rouille-style version.
• Whisk in 2 tablespoons minced capers or cornichons for a tartare-like sauce.
• Stir in 1 tablespoon finely chopped chives or dill for herbed aioli.