Garlic Aioli (Homemade Garlic Mayonnaise) - CopyKat Recipes (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.

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.

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.

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.

Garlic aioli is made with just a few pantry-friendly ingredients that create an intensely savory swirl of flavor. Lemon juice, garlic, salt, and pepper mix with mayonnaise for a pleasantly sharp taste that you're sure to love.

You can store aioli in the refrigerator for up to 4 days. Because aioli is made with raw eggs, you want to eat it while it's relatively fresh. Keep in mind that the longer that you hold the aioli, the more intensely garlic-y it will become.

The Difference Between Aioli and Mayo

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.

When does garlic aioli expire? Garlic aioli, whether store-bought or homemade, should be consumed within 2 weeks if stored in the refrigerator. Once opened, try to use it within 1 week. Unopened store-bought aioli can usually last a couple of months in the pantry if the expiration date is unexpired.

Mayonnaise is made of oil, eggs, and vinegar (or lemon juice). Miracle Whip has the same basic ingredients but with less oil, and the addition of water, sugar, and spices like mustard, paprika, and garlic. Even with these additions, Miracle Whip has almost half the calories of mayo and half the fat.

How do you thicken homemade aioli? ›

With the blades running, slowly drizzle the olive oil into the egg yolks in a thin stream over a period of 1-2 minutes. The liquid will gradually emulsify as the steady stream of olive oil incorporates into the egg yolks creating a thick, creamy aioli.

Aioli, the distant or close cousin of mayo depending on how you make it, can be used as a dipping sauce for almost anything savory you serve for dipping. From burgers and tacos to fried veggies, chicken, or fish. As a matter of fact, aioli on crispy fried foods is the ultimate appetizing combination.

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." Aioli gets its creamy consistency and pale color from emulsifying the two ingredients, with a bit of coarse salt.

As per the above figures, aioli is not very healthy, and oil is the main ingredient that augments calorie and cholesterol levels. So it is recommended to be consumed in small amounts.

Making a healthier shift to aioli

With its roots from the South of France, Aioli is a sauce composed of mayonnaise, olive oil, garlic, and eggs. It's technically a form of traditional homemade garlic mayonnaise. It contains a healthy mixture of protein vitamin E and has compounds that can lower cholesterol.

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.

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.

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.

Today, aioli (“EH-oh-lee”) popularly refers to any sort of garlic-flavored mayonnaise. Originating in the Mediterranean, it is often identical to mayo in color and texture.