Aioli is a staple condiment of the Provence region of southern France, a super garlicky mayonnaise that is used to complement soups, vegetables, and meats. Try it with French fries, grilled fish, or soft shell crabs, or use a dollop or two to jazz up potato or tuna fish salad. For another variation, add grated citrus zest to a less garlic-infused aioli for a bright, clean note of flavor.Because this is an uncooked, egg-based sauce, aioli should be kept refrigerated. Any unused portion should be discarded after 3 days.
Combine the garlic, lemon juice, mustard, egg yolks, bread crumbs, salt, and pepper in a blender or food processor and process to a paste, about 1 minute.
Add the water and process again until smooth. With the machine running, slowly add the oil in a slow, steady stream. Transfer the aioli to a clean container, cover, and refrigerate for up to 3 days.