Aioli means garlic and oil. For garlic lovers, this is the best. There are so many variations of this sauce around the globe but I stick to the traditional and authentic Catalan style which is eggless. Along with it is a good 30 minute exercise too. Aioli is great sauce for many foods like grilled meats or barbecues, as a dip or spread for bread and to add to other sauces for more flavor. I love to use it for grilled chicken or fish, top potatoes and spread on bread. This is made only with only 3 ingredients, namely garlic, extra virgin olive oil and a pinch of sea salt. You can make a delicious and healthy aioli at home in no time following the Catalan method. You will need a good mortar and pestle and patience. Pound 3 cloves of garlic with a pinch of sea salt to a paste and then ever so slowly pour about a cup of extra virgin olive oil drop by drop grinding the garlic in a circular motion until you get 1 cup of aioli of mayonnaise-like consistency. You know you are doing right when the sauce in the process is increasingly pasty and not runny. The secret of emulsification lies on how slow those drops fall as you grind with the pestle. An accidental stream of oil will ruin the consistency of the aioli. This is where your patience and endurance are needed.