Aioli

Any of our cooks will tell you that I’m adamant about the freshness of the garlic in an aioli. It’s just so important: It should be added the day of use. If not, it tends to become unpleasantly astringent at an exponential rate. We grate the garlic with a fine Microplane to disperse it evenly. Beyond that, we add water, a few drops at a time, to gain the desired consistency. You generally want to avoid a “bouncy” aioli, meaning one that’s so firm it has difficulty coating whatever is dipped