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Aioli is a glorious sauce, if you like garlic. Basically a garlic mayonaise, it originally comes from the South of France. Making your own is worth it.
The name aioli comes from old French "ahl" (or "ail" in today's vocabulary) - garlic and latin "oli" - oil. The name has perhaps been used too much to describe a variety of things that are anything but aioli. Good aioli is divine. Traditionaly used on fish, today it is used as a dip for many different foods.
This will keep a few days, covered, in the fridge. Don't leave it outside, especially when it's hot.
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Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. George Bernard Shaw