Some French versions of aioli add extra lemon juice and a little Dijon mustard for a bolder, more complex flavor. The mustard also works as a binding agent, helping to hold the emulsion together.

Add yolks, Dijon mustard, and lemon juice to a medium bowl, and whisk until combined. Continue whisking while gradually adding oil until the mixture has emulsified and thickened. Add garlic and ...

Cut the squid into pieces. For the aioli, combine the egg yolk, mustard and a pinch of salt in a bowl. Very slowly add the oil, while whisking continuously. At first this must be done drop by drop ...