1tablespoondill pickle juice (from a jar of dill pickles)
1/2teaspooncayenne pepper, plus more to taste
1garlic clove, finely grated
Kosher salt
Instructions
Add mayo, dill pickle juice, cayenne pepper and garlic to a medium bowl, whisking to combine. Season to taste with salt and more cayenne pepper.
Cayenne pepper can vary greatly in heat (depending on how fresh it is), so start with just a 1/2 teaspoon. Add 1/4 teaspoon at a time until the aioli is very spicy, but bearable. I ended up using a total of 1 teaspoon for this batch. Store aioli in fridge for up to 2 weeks.