This smoky aioli is the base of Saltie's Scuttlebutt sandwich, but you'll also want to keep a jar on hand at all times for any smearing and dunking needs that may arise. For a snack, try it dabbed on hard-boiled eggs. <br /> <br />Note: If you use a food processor, you may want to add a bit of water, midway through adding your oil, to thin it out. If make the aioli by hand, don't add the water! It's more likely to break that way. <br /> <br />Adapted slightly from <strong><a href="http://www.amazon.com/Saltie-A-Cookbook-Caroline-Fidanza/dp/145210302X/?tag=food52-20">Saltie: A Cookbook</a></strong> (Chronicle, 2012)

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