Rich & Creamy 5-Minute Aioli Recipe - Well Seasoned Studio (2024)

FAQs

What is creamy aioli made of? ›

At it's simplest, an aioli recipe starts with egg yolks and olive oil which is seasoned with a little lemon juice, a generous pinch of salt, maybe a little dijon mustard, and most often garlic. The two liquids are emulsified together so they don't separate over time.

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.

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.

Garlic has always been part of this French condiment, so calling it "garlic aioli" is kind of redundant. They are, in fact, one in the same. Commonly served as a dip with fresh or cooked vegetables, aioli is also stirred into soups and stews like Bourride, a Provencal fish stew.

Although both aioli and mayo are creamy, white emulsions made with egg, the two condiments have distinctly different flavors. That's because aioli is made with olive oil, while mayonnaise is made with a neutral oil.

I love aioli, of all types. Though making your own aioli (like mayonnaise) calls for raw egg yolks. Food safety in mind, I prefer to temper my eggs in a double boiler, much like one does when making hollandaise sauce. Alternatively, these days, you can purchase pasteurized eggs in most grocery stores.

Nowadays, the word aioli is pretty much synonymous with mayo, and is often just a simple mayonnaise (store-bought or homemade) that is flavored generously with garlic—a nod to its origins.

Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli. Purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

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.

noun. ai·​o·​li (ˌ)ī-ˈō-lē (ˌ)ā- : a mayonnaise flavored with garlic and sometimes other ingredients (such as red pepper)

How long does homemade aioli last? ›

How to Store Aioli. While garlic aioli is best enjoyed on the day it's made, it will last up to 7-10 days in the refrigerator in an airtight container. Avoid freezing, as the mayonnaise will split and become unpalatable.

Aioli translates to “mayonnaise seasoned with garlic,” but it's much, much more than that. It's heaven-sent sauce. When the garlic, olive oil, and eggs are combined, these ingredients emulsify (aka combine fat with water) to create a luscious, creamy, and tangy sauce.

Aioli is a garlic and olive oil sauce that originated in the Mediterranean. The exact origins of the sauce are disputed, said to be either from the south of France or eastern Spain regions. The name 'aioli' itself is a compound of the words 'garlic and oil' in Catalan and Provencal languages.

Nowadays, the word aioli is pretty much synonymous with mayo, and is often just a simple mayonnaise (store-bought or homemade) that is flavored generously with garlic—a nod to its origins.

Not really, that's aioli. Ranch is more like buttermilk, green onion, garlic, black pepper mayonnaise. There's a lot more going on in ranch than just garlic and mayo.

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.