Anybody have a good proven Aoli recipe? Made with fresh eggs, naturally. I made one I found on-line, but it had a lot of mustard in it and it tasted like mustard more than anything. Oh, and I ruined it by using garlic from a jar. Not making that mistake again. Fresh garlic next time. Even with the mustard and off flavored garlic, it was brilliant for dipping artichokes. A change in topic here. Whatever happened to the garlic in a jar? It used to be quite good, but now it tastes "off" like there are preservatives in it. It reminds me of that funky taste on bagged salad greens.