Chef Matt Deaton showed me a photo of his smoked mayo, a homemade ingredient he uses on his menu at Allman’s Bar-B-Que in Fredericksburg. It’s a subtle smoke flavor, able to be stirred into sauces, pasta salads, or simply slathered on a bun. He inspired me to create this Smoked Garlic Aioli, a similar concept that uses an entire head of smoked garlic as the foundation. The subtle flavors of roasted garlic and wood-fired smoke are brightened with a tang of red wine vi
