A question about a recipe: Lime and Tarragon Aioli with Panko-Crusted Fish Sticks

You simmer the garlic on very low heat for just a few minutes 2 or 3 minutes, then turn off the heat and let the garlic sit in the oil until it cools the garlic should be very soft you can mash it with a fork or spoon, The oil can't be hot or it will fry the garlic you just want to gently poach it. I hope this helps. and you enjoy!

You will use the garlic infused oil for the aioli so its important the oil be cooled before making it. I often make the garlic infused oil the night before I am making the aioli and let the garlic sit in the oil all night.

An alternative method would be to skip infused olive oil and just bake the garlic cloves until they are soft, I usually put a few cloves unpeeled on foil, drizzle with olive oil and make a packet with the foil, bake in 375 degree oven for 6-8 minutes then when making the aioli just use regular olive oil. Whatever is easiest for you.