Aioli [ay-OH-lee, i-OH-lee] is basically a sauce that is similar to a light mayonnaise. I had a garlic Aioli sauce with some tuna at a restaurant and it was really good so I have been looking up recipes to make my own. I am a half way decent cook but the recipes keep warning me about taking it slow or the sauce wont come out right. Anyone ever make an Aioli before and how hard is it?


Sample recipe:
http://www.gourmetsleuth.com/recipe_aioli.htm