Yahoo Autos What Is Aioli? Here's How to Make This Delicious, Garlicky Sauce at Home
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What Is Aioli?
Aioli vs. Mayo
How to Make
How to Use
Storage
For an easy, all-purpose sauce that only sounds fancy, look no further than the powerhouse that is aioli. The sauce, claimed by both French and Spanish cuisines, is similar to mayonnaise, but there are subtle, but surefire differences. Here, learn more about aioli sauce, including its ingredients, how it is made, and how it can best be used in recipes.
Related: 5 Famed French Sauces Every Home Cook Should Know
What Is Aioli Sauce?
Traditionally a pungent two-ingredient sauce made with garlic and olive oil, aioli also has a two-part name: ail is French for garlic and oli is Provençal for oil. Aioli is used around the northern Mediterranean, particularly in Eastern Spain and in Southern France (mainly Provence). Like many foods from those areas, its fame has spread.
In the restaurant world, particularly since around 1990, aioli has seen been in the spotlight, although frequently what is labeled aioli is misrepresented. "Sometimes the culinary terms mayo and aioli are used interchangeably," says Olivia Roszkowski, chef-instructor of plant-based culinary arts at the Institute of Culinary Education. "Probably because aioli has a nice sound to it when showcased on menus."
Johnny Miller
Aioli vs. Mayo
Despite their similarities, there is a clear difference between aioli and mayonnaise: Mayo is made by emulsifying egg yolks and oil—generally, a neutral oil. In its most traditional form, aioli is simply fresh garlic emulsified with olive oil. But the aioli we know and love includes egg yolks for extra richness, and today, this version seems to dominate, which adds to the confusion.
Making Aioli at Home
Traditional aioli calls for a mortal and pestle, but most home kitchens today are equipped with a tool that makes the job much easier—the food processor. "The general technique is to emulsify the oil into the egg to make it into a thick suspension," says Roszkowski.
Ingredients
Be thoughtful about the quality of ingredients you use for such a simple and straightforward sauce, especially as they will all be raw, says Roszkowski.
