Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor. 45
olive oil, extra-virgin
more if needed
to taste, (optional)
Peel the garlic cloves and purée them in the processor.
Then add the oil in a very thin stream until a smooth paste is achieved.
Season with salt and lemon juice if you like.
Modern versions purée the garlic with two egg yolks to make a thicker and more America-grocery-store mayonnaise.
Either way Aioli can be used as an accompaniment to meat, fish or vegetables, served on toasted bread, or used as a flavoring agent.