A standard homemade aioli is, at minimum, only garlic and oil, but most modern recipes will include egg yolks and lemon juice as well. In the Provence region of France, egg yolk is standard.
Homemade aïoli thickens and adds irresistible garlicky flavour to this delicious seafood stew. Use bread to mop up all the lovely juices - slightly stale is best as it will hold together better ...
If you want to save time, buy ready-prepared squid and this recipe is ready in minutes ... Cut the squid into pieces. For the aioli, combine the egg yolk, mustard and a pinch of salt in a bowl.
but mostly they are eaten on their own with homemade aioli. You could use different root veges to the ones I have used here — the three different colours look gorgeous together but if I had to ...