Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (2024)

FAQs

What's the difference between garlic mayonnaise and garlic aioli? ›

Unlike mayonnaise, which is made by emulsifying oil into egg yolks, aioli is made by pounding garlic into a paste and then gradually adding olive oil to the mixture, creating a thick and creamy sauce. The garlic gives aioli its characteristic pungent flavor, while the olive oil adds richness and depth.

Both are used to describe a Mediterranean sauce or dip that originated in Catalonia, in the northeast of Spain, and across the border on the French Mediterranean coast. The term 'aioli' is more commonly used in French and English, while 'alioli' is also used in Spanish and Catalan.

Nowadays, aïoli is pretty much synonymous with garlic mayonnaise. What is Aïoli Sauce Made of? The number-one ingredient in aïoli is garlic, plus the standard mayo ingredients for mayo: egg yolk, lemon juice, mustard, and olive oil. Additional flavorings are up to you.

Refrigerate, within 2 hours of making, in an airtight container for up to 1 week. MAKE AHEAD / STORE: Refrigerate, within 2 hours of making, in an airtight container for up to 1 week.

Originally from Provence, in the south of France, in its strictest form aioli, it is made with egg yolks, olive oil, and garlic. But, modern interpretations use a variety of oils and add in almost any flavoring you can think of from truffle to jalapenos, herbs like chives or spices like saffron and smoked paprika.

Garlic aioli is made with just a few pantry-friendly ingredients that create an intensely savory swirl of flavor. Lemon juice, garlic, salt, and pepper mix with mayonnaise for a pleasantly sharp taste that you're sure to love.

Kidding aside, American eating has essentially defined aioli as fancy flavored mayo, usually flavored with garlic but also blended with everything from black truffles to chipotle chiles. In France and Spain, though, aioli is a different sauce entirely.

If you ask me, aioli is quite similar to mayonnaise. They're both made of raw eggs emulsified with oil (mayonnaise is made with neutral oil, while aioli is made with olive oil) and a little bit of acid (mayonnaise uses vinegar, while aioli uses lemon juice). Sometimes, the French add a little bit of mustard.

That's because aioli is made with olive oil, while mayonnaise is made with a neutral oil. Sometimes shortcut aioli recipes will call for starting with mayonnaise as a base, then adding garlic and other flavorings. While fast and tasty, these recipes do not create true aioli.

You can add other ingredients like dijon mustard, vinegar, and black pepper to spice it up more. How long does homemade aioli last in the refrigerator? Homemade garlic aioli will last in the fridge for about 1-2 weeks if stored in a tightly sealed jar.

What goes well with garlic aioli? ›

The creaminess of aioli is the perfect partner for French fries, onion rings, and other crispy bites. It can also be served as a dip for crudités. Alternatively, aioli can be blended into other dips, such as baba ganoush or hummus.

The healthy oils (olive oil) used in the preparation of aioli make it a good source of healthy fats, including monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA).

Today, aioli (“EH-oh-lee”) popularly refers to any sort of garlic-flavored mayonnaise. Originating in the Mediterranean, it is often identical to mayo in color and texture.

Nutrient-Rich. Garlic Aioli is rich in vitamins and minerals, making it a healthy addition to any meal. It is an excellent source of healthy fats, as well as vitamins A, D, E, and K.

How do you tell if Aioli is bad? If the aioli looks more watery than usual or has a layer of separation, this could mean it's gone bad. Also, if there is mold or a strange smell, it is best to discard it. Aioli contains raw egg which makes it susceptible to bacteria, so it's important to be careful.

There is an ongoing debate as to whether an aioli is healthier than its cousin mayonnaise. Mayo is essentially any neutral flavored oil, with egg yolk, vinegar and lemon juice, whereas an aioli begins with pounding garlic, which has many health benefits, with a mortar and pestle and using olive oil instead of canola.

Aioli is a French sauce made with garlic, egg, and olive oil. If you describe aioli as "fancy mayonnaise," you're not wrong! Although aioli is extremely similar to mayonnaise, there are a few basic differences.

“Aioli” and “mayo” are often used interchangeably, and though they're not the same, they're similar enough that you can sometimes substitute one for the other. You'll just need to adjust your expectations—and you may need to improvise a little—since they have slight differences in flavor and consistency.

Ingredients. Rapeseed Oil, Pasteurised Free Range Egg Yolk (15%), White Wine and Spirit Vinegar, Garlic (4%), Lemon Juice, Salt, Sugar, Mustard Powder.