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Soft Allioli

This is a thin, slightly runny, garlic mayonnaise. If you prefer a stiffer consistency, reduce the quantities of oil and water or substitute only egg yolks for the eggs. Adapted from a recipe by Mari Carmen Vélez, from Spain and The World Table, The Culinary Institute of America. Makes 4 cups

5 large garlic cloves
1 teaspoon kosher salt
2 eggs
2 teaspoons lemon juice
2 cups extra virgin olive oil
2 cups sunflower oil
1⁄3 cup water, or as needed

1. Chop the garlic coarsely. Combine it with the salt in a mortar and mash it to a paste. Add the eggs and lemon juice and stir vigorously until well combined. Alternatively, place the mashed garlic in a food processor, add the eggs and lemon juice, and blend for 30 seconds.

2. Combine the oils in a medium bowl or 4-cup measuring pitcher and, stirring rapidly, or with the machine running, very slowly drizzle it into the egg mixture, until you have a medium thick mayonnaise. This should take 1 to 2 minutes in a food processor, a little longer if working by hand. Thin out as desired with water. Serve immediately, or refrigerate for up to 1 week.

Lemony Allioli

Instead of garlic, this allioli uses fresh lemon juice and zest to heighten the flavor of this standard emulsion. Serve this as a dressing for vegetable dishes, a dip, or simply spread it on bread to give it a light lemony flavor. Adapted from a recipe by Norman Van Aken. Makes 2 cups

4 egg yolks
3 tablespoons lemon juice, divided use
1½ cups canola oil
½ cup extra virgin olive oil
Kosher salt, as needed
1⁄3 cup lemon zest

1. Place the egg yolks and 1 teaspoon of the lemon juice in a medium mixing bowl, a mortar, or a food processor.

2. Whisk or work in the oils gradually until smooth and creamy, beginning with the canola oil.

3. Adjust seasoning with the lemon juice, adding it slowly so theallioli does not separate, and add salt to taste. Fold in the lemon zest. Serve immediately, or refrigerate for up to 1 week.

Saffron Tomato Allioli

Saffron and tomato are combined here to form an exciting variation of the traditional garlic mayonnaise known as allioli. This recipe produces a smooth spread with hints of olive, garlic, tomato, and saffron. Here you will find a great way to add color and extra flavor to recipes that call for mayonnaise. Recipe by The Culinary Institute of America

1⁄8 teaspoon saffron threads
2 tablespoons warm water
1 tablespoon tomato paste
6 tablespoons egg yolks
4 teaspoons sherry vinegar
1½ teaspoons minced garlic, mashed to a paste
1 teaspoon lemon juice, or more as needed
2 cups extra virgin olive oil
1 teaspoon salt
Pinch cayenne pepper

1. Infuse the saffron threads in the warm water for 10 minutes in a medium bowl, then stir in the tomato paste. Whisk in the egg yolks, vinegar, garlic, and lemon juice until the mixture is slightly foamy. Alternatively, blend these ingredients in a food processor until foamy.

2. Add the oil gradually in a thin stream, whipping until all of it has been incorporated and the mayonnaise is thick. Alternatively, add the oil to the mixture in a food processor and blend until thick.

3. Season with salt, cayenne pepper, and lemon juice, as needed. Serve immediately, or refrigerate for up to 1 week.