Aioli isn’t Mayo
Real aioli requires effort and patience.
The aioli served at most restaurants today is a shortcut that tells us something about our culture:
We want to feel authentic without doing the work to be authentic.
Chipotle aioli makes us feel fancy – only peasants would put flavored mayonnaise on a chicken sandwich.
#aioli #samebutdifferent #foodmyths #learntocook #mayo
37 Comments
Thank you for this video. Now both me and my wife can use it against each other because I said aioli is not made with mayo and my wife said it was and we live in the US so everything is a technically.
Alioli originally came from Catalunya 😛
It's originally from Catalonia, Spain, and it doesn't have eggs.
ive never seen fake aioli like this, its always mayo here, i live in the uk tho
Aioli no! Allioli! It's valencian, garlic and oil!
Lies
Thank you for this info. This is the kind of content the internet needs.
I love my fries w garlic aioli and a chai tea on the side
The Mediterranean is the part of the west
Slight mistake, egg is the main emulsifier in mayonnaise. Lemon can help stabilize the emulsion with citric acid but is often substituted with vinegar, as the main point of those ingredients is flavor. Mustard is an emulsifier (although a weak one compared to eggs), but I’ve never seen it in a recipe for mayonnaise.
And Toum is better than both!
So… aioli is pretty close to traditional lebanese toum? Them Mediterranean brothers are even closer in culture than I thought
Garlic aioli is going to be the next chai tea
You should make an aioli with that aioli for an amazing garlic aioli aioli
Mayo is not french!
Its from Menorca, Spain
Its not Mayo 💢😡 its oill 🥺
that's some fancy mayo
And then there is ranch 🤠🐮
Mediterranean food is western food tho
Both are aioli
I call it Mayoli lmao
"Chai tea? Chai means tea! Would I ask you for a cup of coffee coffee with a room full of cream cream?"
Turn the tv off
Authentic aioli looks like shit
Well to be fair its a bit more complicated.
Aioli actually refers to lots of different sauces in france and italy. I won't talk about the italian side (i don't know it well), but in france there are a several main sauces with that name. Aioli traditionaly was the garlic and olive oil with salt emultion. But it also refers to sauces that go with certain dishes. Some dishes are called "something aioli" (like fish aioli) when there is an aioli served with it. In this case the aioli is a different sauce, usualy thinner and more complex than just oil and garlic. But the garlic remains the main flavor.
There are also other aiolis, one that uses breadcumbs to make a sort of whipped garlic sauce, very similar to Toum.
So its more complex than you might think
I don’t think I’ve ever tasted real Aoli but I still love the fake stuff
Cloudward, ho
Both aoli and mayonnaise are from spain.
And then we have toum, which is just aioli with so much oil that its basically mayo
It's like when people nan bread I always laugh because there saying bread bread
ATM machine another
I would like triple garlic oil, doubles not enough 🤤🤤🤤
Or just make the vastly superior toum
All = garlic
I = and
Oli = oil
Allioli = Garlic and oil
I don't think it can be forgotten if people were never told what it was in the first place! I am not convinced that when it was brought into modern-day American vernacular, it was explained what Aioli is!
Even most people here in th UK don't actually understand unless they're a chef or have seen it made! And we're far closer to the place of its birth! 🤷♀️
Isn’t egg the emulsifier in mayo?
lemon is not an emulsifier, the egg yolk is, lemon is just for flavor. Mustard or even some starter mayo does help emulsify it tho