The French for garlic is ail, and this week’s recipe if for aioli, a thick emulsion of garlic, oil, and (usually) egg from the Mediterranean. Nowadays you see the name used for all sorts of flavored mayonnaises – wasabi aioli, pomegranate aioli, that sort of thing -- but if it’s not thick as butter and redolent of garlic, it’s just not aioli. 

Aioli

2-5 peeled cloves of garlic, depending on size, pungency, and how much you like garlic
sea-salt, pepper
1 tsp. fine white breadcrumbs (made ...
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