Step 1

Add mayo, dill pickle juice, cayenne pepper and garlic to a medium bowl, whisking to combine. Season to taste with salt and more cayenne pepper.

Step 2

Cayenne pepper can vary greatly in heat (depending on how fresh it is), so start with just a 1/2 teaspoon. Add 1/4 teaspoon at a time until the aioli is very spicy, but bearable. I ended up using a total of 1 teaspoon for this batch. Store aioli in fridge for up to 2 weeks.