{"id":3065,"date":"2023-01-09T08:27:45","date_gmt":"2023-01-09T12:27:45","guid":{"rendered":"https:\/\/www.familycookbookproject.com\/theblog\/?p=3065"},"modified":"2023-02-23T12:18:14","modified_gmt":"2023-02-23T16:18:14","slug":"homemade-aioli-makes-every-sandwich-better","status":"publish","type":"post","link":"https:\/\/www.familycookbookproject.com\/theblog\/2023\/01\/homemade-aioli-makes-every-sandwich-better.html","title":{"rendered":"Homemade Aioli Makes Every Sandwich Better"},"content":{"rendered":"

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Ever get a gourmet sandwich at a restaurant and wonder how they made it so flavorful?\u00a0 How about a basket of fries with a special dipping sauce? We\u2019re talking about the fancy mayo we can\u2019t get enough of – aioli. But what is\u00a0<\/em>aioli in the first place?<\/p>\n

What Is Aioli?<\/h2>\n

Just like mayonnaise, aioli is an\u00a0emulsion, a mixture of two ingredients that naturally don\u2019t want to mix and are forced together. The oil never truly combines with the rest of the ingredients, but rather becomes suspended in the liquid after being vigorously whisked in, one drop at a time. In mayo\u2019s case, that means oil and a water-based liquid, like vinegar or lemon juice, plus egg yolk.<\/p>\n

Aioli, which means \u201cgarlic oil\u201d in French, is a different story, yet still similar. The traditional condiment, made with olive oil, rather than mayo\u2019s typical canola, is also an emulsion, but as you can imagine, it\u2019s tough\u00a0<\/em>to get oil to combine with raw garlic alone. Since this emulsion was prone to breaking, which would leave you with greasy, unappetizing mush, people started to use egg yolk in aioli, too\u2014the ingredient that helps keep the oil suspended.<\/p>\n

With the addition of egg yolk, aioli became more similar to mayonnaise. And over time, aioli and mayo basically became interchangeable terms. Aioli today is often just mayonnaise spiked with a lot of garlic, but it can also refer to any specially seasoned mayo.<\/p>\n

While today\u2019s \u201caioli\u201d may not exactly be true to the original, we\u2019re not complaining\u2014it saves us the elbow grease, plus the flavor can still be just as heavenly – even if you start with store-bought mayonnaise.<\/p>\n

There\u2019s no need to spend your whole day trying to perfect an emulsion. You can simply spruce up homemade or store-bought mayonnaise with garlic, citrus juice and any other ingredients you crave in a creamy, decadent dip, sauce or spread.<\/p>\n

Here\u2019s a list of ingredients you can try and turn your basic mayo into a tasty aioli:<\/p>\n