Aioli

The most dramatic difference between hand- and machine-made mayonnaise can be tasted in aioli (garlic mayonnaise) made in a mortar and pestle (not the smooth chemist’s variety but one of semi-rough marble). The texture is like velvet, the flavors are subtle, and the result is more digestible.

It was Richard Olney who showed me the best way to make aioli. Later I made the red pepper version, rouille, fo