Aioli is a delicious Provencal sauce of the mayonnaise family, made from only olive oil, egg yolks, salt, garlic, and lemon juice.
It brings a summery elan to all sorts of foods, including steamed or boiled vegetables, strongly-flavored fish, shellfish, and broiled or grilled meats. A little goes a long way, and it stores pretty well, so you can make a pint of it and it will enliven several meals.
Aioli is tricky with wines. There's no sense pairing a fine old Bordeaux with this; try a young red or rose, or a minerally white that's not too sweet.
Aioli is a key component of Le Grand Aioli, a wonderful and easy meal that you can scale up easily for many diners. It sings of summer, but our exploration of it on the first of February found it a welcome ray of summer sunshine in the dead of winter.