Summary: Douglas Ford, sous-chef of LA's Lucques, uses kosher salt to help break down garlic in a mortar and pestle. It's a small tip, but it can make a real difference for your aioli.
Summary: Douglas Ford, sous-chef of LA's Lucques, uses kosher salt to help break down garlic in a mortar and pestle. It's a small tip, but it can make a real difference for your aioli.