From the United States and Japan to Britain and Spain, mayo is a classic condiment that’s popular all over the world. Typically made with eggs or egg yolks, oil, vinegar, and seasonings such as salt, garlic, or mustard powder, mayo is easy to make, and the Spanish mayo variation, alioli, is even easier to make.

In Spain, there are two types of mayo that you might find slathered on your patatas bravas or aside your seafood paella. The first type, alioli, literally meaning garlic and oil, originated in the Catalonian region of Spain near France. Similar in flavor to Frances’ garlicky aioli, Catalonian alioli is made with just garlic, olive oil, and salt.

Outside of Catalonia, you’ll find a more traditional mayo that uses eggs or egg yolks, along with garlic, olive oil, and salt. Adding egg yolks helps the mixture emulsify much faster, turning these simple ingredients into a creamy, flavorful dip. However, if you’re not a fan of eggs, Catalonian alioli is a great alternative.