{"id":2061818,"date":"2024-10-10T17:44:43","date_gmt":"2024-10-13T06:41:48","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2061818"},"modified":"2024-11-26T10:13:34","modified_gmt":"2024-11-26T16:13:34","slug":"aioli","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/aioli\/","title":{"rendered":"Aioli"},"content":{"rendered":"

You may think aioli is nothing more than a glorified mayo, and you’d be kinda<\/em> right. But there’s a bit more to it than that. Aioli is a rich and creamy sauce with both Mediterranean and French roots. And, needless to say, we are here for the creamy, tangy decadence.<\/p>\n

We love using a garlic aioli recipe as a savory dip for fresh or roasted vegetables (french fries<\/a> totally count!) or as a tasty condiment on sandwiches<\/a> or burgers<\/a>. You can even use it as a flavorful substitute for mayo in your favorite chicken, tuna, pasta or potato salad recipes<\/a>!<\/p>\n

What is aioli?<\/h2>\n

The traditional method used for making aioli (pronounced AH-yo-lee) is to emulsify oil into mashed garlic. But this method is often replaced with easier, semi-homemade methods. One method simply infuses store-bought mayonnaise<\/a> with all kinds of fun and interesting flavors, like Sriracha, paprika or black garlic. Another method, which is described here, emulsifies oil into an egg yolk and<\/em> mashed garlic.<\/p>\n

What’s the difference between aioli and mayonnaise?<\/h2>\n

The process of making aioli is like making mayonnaise, and because of that, the result is similar to that of homemade mayo<\/a>. The big difference? In order for aioli recipes to be, well<\/em>, aioli, they need to contain garlic. (So, yes, when the menu says “garlic aioli,” it’s being redundant.) Both mayonnaise and aioli contain oil, egg yolk and some kind of acid, such as lemon juice or vinegar.<\/p>\n

Aioli Ingredients<\/h2>\n

\"IngredientsTASTE OF HOME<\/span><\/span><\/p>\n