[Sca-cooks] (OOP) 2 Questions - Aioli & Pickled Onions

[Craig Jones.]

Can anyone explain the method for making Aioli.  E David's French
Provincial Cookery explains that you pulp the garlic, mix the egg
yolks through with a wooden spoon and added oil slowly until it got
very think.

I thought to make Aioli you had to "whip like hell"?  Can someone
help?

Secondly,  I've scored a heap of pickling Onions but I've never seen a
period recipe. Anyone help?

Drakeyboy.