Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (2024)

FAQs

Is garlic aioli just garlic mayo? ›

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.

The name alioli comes from the Catalan words for the two main ingredients all (garlic), i (and), and oli (oil). It is quick, simple, and very flavorful, so it is easy to understand why it is so popular in Spain. This recipe uses two egg yolks, which makes it bind easier.

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.

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.

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.

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.

Etymology. The word is a transparent compound of the words meaning "garlic" and "oil". The English spelling comes from the French aïoli, which itself comes from Occitan. The spelling in Occitan may be alhòli, following the classical norm, or aiòli, following the Mistralian norm.

Anywhere you might use mayonnaise, you could probably use aioli. Here are some ideas: As a dip for prepared artichoke, French fries, crispy potato wedges (shown below) or sweet potato fries. As a sandwich spread, perhaps in lieu of mayo on my veggie breakfast sandwich.

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.

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.

What do you eat with garlic aioli? ›

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

Is garlic aioli the same as garlic sauce? A thick garlic sauce, aioli is a traditional condiment in the cuisine of Provence, France, and Catalonia, Spain. True aioli is an emulsion created with just garlic and extra virgin olive oil. This makes the common menu item, “garlic aioli,” rather redundant.

The word derives from the Catalan words for garlic and oil, and in a traditional Catalan allioli, that's all there is to it: raw garlic cloves whipped with olive oil and salt into a fluffy, creamy condiment. Some versions of the sauce are emulsified with egg yolks; others with moistened stale bread.

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.