Aïoli is the quintessential sauce to serve with patatas bravas, the famous fried potato tapa.  Actually, aïoli is the perfect sauce for anything fried.  Okay.  It may be the perfect sauce.  Period.  It offers you a completely flexible base for any number of wonderful options and is the absolute best dip for French fries.  Or shrimp.  Or chicken fingers…well, you get the idea! Some of those options, I’ve already posted…Quick Garlic Aïoli and Lime-Garlic Aïoli.  Now, let’s be clear, made-from-scratch aïoli is the best.  It’s ethereal.  Heavenly.  Otherworldly.  And it goes together quickly.  But, it needs to be used in one sitting.  And that can be a problem.  This is the solution.  This one keeps and it’s really very, very, very good.  And it goes together even more quickly!   Thus, there’s no excuse not to have it on hand.  It is the quintessential sauce and dip. 

There are a couple of things—I prefer to use a low-fat mayonnaise.  I like the finished product better than when I use full fat mayo.  I know that sounds anomalous, but I prefer the mouth feel.  And, it gives me options.  And you know how The Goddess loves her options—I can add a little extra fabulously flavored olive oil, giving us more flavor without too many extra calories.  But, if you prefer to use regular mayo, have at it.  This is your recipe, too.  Also, adding a little Greek-style yogurt, lightens and adds little extra acid.  Choose an excellently flavored Spanish paprika (pimentón).  It makes a difference.  Burlap & Barrel’s is an excellent choice.

Speaking of simple (we were, weren’t we?), put all the ingredients in a bowl, whisk it all together well and then, scrape the mixture into a glass jar and chill.  Now, you’re good to go.  Use on/with anything and everything.  Make certain to taste…I usually don’t need to add any additional salt; it depends on the brand of mayonnaise you choose.