Whether yo call it aioli (in France), alioli (in Spain) or garlic mayonnaise, this condiment is an easy way to add flavor. You can make it from scratch, and it is sometimes sold jarred in import stores. Or use this time-saving recipe.

Try the mayonnaise in gazpacho or dabbed on a Spanish tortilla, which is a cousin to Italian frittatas and American omelets, spread it on a sandwich or use in tuna salad.

This recipe was developed by cookbook author Sally Schneider.

GARLIC MAYONNAISE

1 small clove garlic

Kosher salt

1/3 cup commercial mayonnaise

About 1/2 cup extra-virgin olive oil

Fresh lemon juice

Freshly ground black pepper

1. Peel garlic clove and cut in half lengthwise. If there is a green sprout, remove and discard. Place garlic on a cutting board and sprinkle with salt. With a chef’s knife, finely mince garlic. Then, placing the flat side of the knife almost parallel to the work surface, mash garlic a little at a time by crushing and smearing it against the cutting board until garlic is reduced to a paste. (Alternatively, use a mortar and pestle to crush garlic to a paste.)

2. Spoon mayonnaise into a medium bowl and position the bowl on a damp tea towel to keep it from sliding around the counter. Whisk mayo with one hand as you slowly dribble in olive oil.

3. Stir in 1/2 teaspoon of the garlic paste to start, adding more to suit your taste; the garlic flavor will strengthen as it sits. Blend in a few drops of lemon juice if necessary to balance the flavors. Season with fresh pepper to taste. Cover and refrigerate.

Per tablespoon: 126 calories; 14g fat (100 percent calories from fat); 2g saturated fat; 2mg cholesterol; no protein; no carbohydrate; no sugar; no fiber; 33mg sodium; no calcium; 2mg potassium.