I also can't believe how he chops it up with the fork. That was giving me so much anxiety. Use a garlic press, chef!!

Microplane for the win, and get the minced garlic into the oil as fast as possible. Once the crushed garlic is exposed to air it's flavor starts to change quickly. Planing directly into the oil and stirring it in to coat the particles as quickly as possible preserves the bright spicy flavor of the garlic.

Every time I mince garlic with a microplane it ends up containing what I would call an unhealthy amount of thumb skin. I don’t even know how I still have a fingerprint on my thumb…

But that's traditional!

And like 9 egg yolks. I see stuff like this and think about Dave Arnold experimenting and finding that you can emulsify like an oil drum of grapeseed with a single egg.