What is aioli?

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. In fact, the name aioli translates to “garlic oil.”

What is the difference between mayonnaise and aioli?

Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors. What is Aioli?

What is allioli and how is it made?

Allioli, pronounced ah-ee-ohlee, is a Catalan emulsion sauce made with pounded garlic, olive oil and a little salt. That’s it. In his authoritative book Catalan Cuisine Colman Andrews quotes an old Catalan saying, “allioli made with egg is just fancy mayonnaise”. In greater Spain it is called alioli (ah-lee-ohlee) and is often made with egg.

What is aioli sauce—and what does it taste like?

“Light mayonnaise is used to keep the bad fats and calories at bay.” This aioli sauce combines sour cream, mayonnaise, and dry mustard, mixed up with olive oil, lemon juice and lemon zest, and minced garlic. “Serve with any seafood,” says Christina.