Aioli, or garlic-flavored mayonnaise, is at the top of our list of must-make sauces. It goes great with seafood, grilled vegetables, as a sandwich spread, in pasta or potato salads, as a dip for fried food or a simple crudite platter. But beware of breaking! That's when a sauce separates into its parts of liquid and fat instead of remaining a creamy combination.

A key to success when making aioli (or any other emulsified sauce) is to work very slowly. Plus, we've found that using a whole egg instead of just the yolk helps prevent breaking.

Watch Shelley make our break-free version of aioli in our latest video.