Why This Recipe Works
The garlic was our biggest challenge in getting the four primary ingredients to come together in our aioli recipe. We found that a fine, even mince maintained the smooth texture of the sauce and prevented oversize garlic bombs that exploded in the mouth. A good garlic press or a rasp-style zester/grater ensured an acceptable mince. We also scaled back the quantity of garlic in our aïoli recipe—a single clove provided a pleasant, not shocking, heat.