It's really not that difficult at all though it does need some elbow grease. And just a wee bit of patience. "Aioli...is in effect a garlic mayonnaise. But it is not just a sauce; it can take the form of Aioli garni which is a whole dish in itself, traditionally served on Christmas Eve and incorporating beef or a boiled chicken. Among the items which aioli accompanies are potatoes, beetroot, fish and other seafood, and boiled salt cod. It may also be amalgamated with fish stock to make a thinner and pale yellow sauce to be poured over the fish in the famous Provencal dish called Bourride." ---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 2nd edition, 2007 (p. 8)