Aioli, a garlic mayonnaise found in various iterations and spellings from Provence to Catalonia to California and beyond, is typically packed with olive oil and often built on a paste of egg yolks and mashed garlic. While no doubt delicious, it can be downright heavy. Here, it's built on a foundation of mashed avocado, which ends up surprisingly neutral when layered with blanched garlic (you can use raw if you like it punchy) and a bold olive oil. The absence of egg yolks gives this version a more elegant, sleek presence. You'll likely find yourself addicted to this recipe, so feel free to double the volume. It scales well.