Aioli
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Appears in Cook's Illustrated July/August 2005
This garlicky mayonnaise adds kick to sandwiches, vegetables, bouillabaisse, and seafood.
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...
