Olive and Anchovy Aïoli

See the RecipeTara O'Brady

This pleasurably salty, punched-up mayonnaise enlivens sandwiches and makes a gutsy accompaniment to grilled meats and fish. The aioli is best made at least 30 minutes prior to serving as its flavor improves with time. Leftovers can be kept for 2 days, covered and refrigerated. You can also use a food processor or blender if a mortar and pestle is unavailable. This recipe comes from Tara O'Brady, author of the blog Seven Spoons.