Aioli with Options

Making your own aioli takes patience, a trait for which I am not known, but when the task is complete, it is well worth the reward. Go incredibly slow (slower than you think) when adding in the oil to help avoid breaking the emulsification. I’ve broken a few aiolis in my time and it’s no fun to try and mend them, especially for that poor arm that’s been relentlessly whisking away as you pray that it won’t break. This recipe is for a classic, creamy, and bright version, but I’ve also offered