Strictly speaking, aioli is a sauce made using garlic and olive oil, but including eggs (as this recipe does) makes it more like a mayonnaise in texture. It seems like a fuss to make it yourself, but trust us, it’s well worth it. We love it served alongside grilled fish, tossed through a potato salad, or simply spooned into a bowl for dunking a chunky, salted homemade chip. Because it’s a fresh egg-based product, you should keep it refrigerated and use it within three days. This only makes a small quantity though so you can make it little and often. Here, virgin olive oil is your best option if you can find it. Normal olive oil isn’t quite tasty enough and extra virgin will turn your aioli green and can slightly mask the garlic.