Aioli is a classic sauce from the Levante region of Spain. Its name comes from the Valencian words for garlic (“All”) and oil (“Oli”). Traditional aioli is made by emulsifying crushed garlic in a mortar with a pinch of salt, then slowly adding oil drop by drop while stirring constantly. This method is tricky, as the sauce can easily separate, but the invention of the hand blender has made it much easier for everyone to make at home. The original recipe uses olive oil, but because of its strong flavor, many people now use sunflower oil for a milder taste. Some people add a few drops of lemon juice or vinegar—I prefer lemon—to help the sauce emulsify, or remove the garlic’s core to make the flavor less sharp. There are also some old superstitions: grandmothers used to say that to keep the sauce from separating, you shouldn’t make it during your menstrual period, when you’re angry, or around others—always in peace and quiet. For a spicier aioli, use an odd number of garlic cloves, like 1 or 3. In Alicante, aioli is served with many dishes, such as arroz a banda, roast rabbit, roasted potatoes, or simply with bread. It’s recommended that couples both eat it to avoid noticing the garlic smell when kissing, or chew a coffee bean or some parsley to help with the odor—though this isn’t proven, so it’s best not to get too close when talking. Enjoy this recipe!