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Jul 28th
AIOLI VS. MAYONNAISE: LOAF EXPLAINS
I’m getting tired of finding restaurant menus using the term “aioli” without license. Too often, restaurants dress up item descriptions by using “aioli” in place of “mayonnaise.” Too often, you are eating mayonnaise.
The term “aioli” comes from the Latin words for “garlic” and “oil.” And that’s because traditionally, those are the only ingredients. To make aioli, garlic is crushed in a mortar and olive oil is added drop-by-drop. Adding the oil in drops splits it into tiny droplets, creating an emulsion. (Like water and oil, the two are not miscible.) Today, egg yolk is also added to help form the emulsion. And that’s where aioli starts to sound like mayonnaise.
But they’re quite different. Mayonnaise is made from vegetable oil, egg, and either vinegar or lemon juice. Mayonnaise can also be made from canola or olive oil, but aioli is always made with olive oil.
Aioli derives its flavor from garlic. LOTS of garlic. If you tried to make potato salad with aioli, it would be too strong to eat. Mayonnaise, on the other hand, is flavored by acid. And while the main attraction in aioli is garlic, mayonnaise is 65% oil. A small amount of vinegar or lemon juice adds the familiar tang. Variations of mayonnaise like “pesto mayo” contain extra spices and/or herbs. Note that “garlic mayo” is flavored lightly with garlic, but is far from the strong garlic flavor of aioli.
So if you find “aioli” or the redundant “garlic aioli” on a menu, don’t be surprised if you’re served a dollop of Hellman’s.
[Written by Ben Zweig]
![AIOLI VS. MAYONNAISE: LOAF EXPLAINS
I’m getting tired of finding restaurant menus using the term “aioli” without license. Too often, restaurants dress up item descriptions by using “aioli” in place of “mayonnaise.” Too often, you are eating mayonnaise.
The term “aioli” comes from the Latin words for “garlic” and “oil.” And that’s because traditionally, those are the only ingredients. To make aioli, garlic is crushed in a mortar and olive oil is added drop-by-drop. Adding the oil in drops splits it into tiny droplets, creating an emulsion. (Like water and oil, the two are not miscible.) Today, egg yolk is also added to help form the emulsion. And that’s where aioli starts to sound like mayonnaise.
But they’re quite different. Mayonnaise is made from vegetable oil, egg, and either vinegar or lemon juice. Mayonnaise can also be made from canola or olive oil, but aioli is always made with olive oil.
Aioli derives its flavor from garlic. LOTS of garlic. If you tried to make potato salad with aioli, it would be too strong to eat. Mayonnaise, on the other hand, is flavored by acid. And while the main attraction in aioli is garlic, mayonnaise is 65% oil. A small amount of vinegar or lemon juice adds the familiar tang. Variations of mayonnaise like “pesto mayo” contain extra spices and/or herbs. Note that “garlic mayo” is flavored lightly with garlic, but is far from the strong garlic flavor of aioli.
So if you find “aioli” or the redundant “garlic aioli” on a menu, don’t be surprised if you’re served a dollop of Hellman’s.
[Written by Ben Zweig]](http://www.tumblr.com/photo/1280/thelifeofafoodie/871355703/1/tumblr_l68twrD0Xe1qzl2t0)
