Garlic Aioli

I read this in a cooking magazine, I can't remember which one. A couple ate at a restaurant that served an awesome garlic aioli with their fries- they inquired how to make it and the waitress said it was Duke's mayo and grated garlic.

I tried it out tonight and it was amazing. I grated the garlic on microplane zester- rather that using my garlic mincer. The zester grates it much finer than the mincer does. I can't believe how awesome this was!