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![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://28.media.tumblr.com/tumblr_l68twrD0Xe1qzl2t0o1_500.jpg)
Jul 28thAIOLI 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]
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![Russian dressing and Thousand Island are very similar. But they are not interchangeable. This is a rant about their differences.
First, recognize that Thousand Island is merely a variation of Russian Dressing. Back when only Russian Dressing existed, it was made—at the bare minimum—with yogurt and ketchup. Many recipes also added horseradish, Worcestershire sauce, onion, and any other pungent spices.
As people varied the ingredients, several similar dressings emerged. When one person decided to replace Russian’s yogurt with mayonnaise and add pickle relish, Thousand Island was born. Now, most Thousand Island recipes also contain chive and hard-boiled egg, but as these ingredients are often added to variations of Russian dressing, what really differentiates Thousand Island is the substitution of mayonnaise and the addition of pickle relish.
Nearly every burger restaurant (i.e. McDonalds) boasts their own “secret” burger spread, each a manipulation of Thousand Island. And the original Reuben sandwich (c. 1920) used Russian dressing, although Thousand Island is a widely accepted substitute.
Now you know.
[Written by Ben Zweig]](http://28.media.tumblr.com/tumblr_l67ey44IAE1qzl2t0o1_500.jpg)
Jul 27thRussian dressing and Thousand Island are very similar. But they are not interchangeable. This is a rant about their differences.
First, recognize that Thousand Island is merely a variation of Russian Dressing. Back when only Russian Dressing existed, it was made—at the bare minimum—with yogurt and ketchup. Many recipes also added horseradish, Worcestershire sauce, onion, and any other pungent spices.
As people varied the ingredients, several similar dressings emerged. When one person decided to replace Russian’s yogurt with mayonnaise and add pickle relish, Thousand Island was born. Now, most Thousand Island recipes also contain chive and hard-boiled egg, but as these ingredients are often added to variations of Russian dressing, what really differentiates Thousand Island is the substitution of mayonnaise and the addition of pickle relish.
Nearly every burger restaurant (i.e. McDonalds) boasts their own “secret” burger spread, each a manipulation of Thousand Island. And the original Reuben sandwich (c. 1920) used Russian dressing, although Thousand Island is a widely accepted substitute.
Now you know.
[Written by Ben Zweig]
You're reading the blog of foodie and gadget freak Ben Zweig.
