What Is The Difference Between Mayonnaise And Aioli?
And more importantly, when to use each
Mayonnaise, loosely defined, is an emulsion
of neutral-flavored oil like canola, egg yolk, vinegar and/or lemon
juice and sometimes a dash of powdered mustard to bring out the flavor
and help the emulsion stay together. Aioli, on the other hand, hails
from the southern French region of Provence, and begins not in a blender
but with a mortar and pestle and several cloves of garlic. When the
garlic is pounded to a paste, it's whisked into the traditional
preparation of egg yolk, lemon juice, mustard and olive oil instead of
canola (which adds olive oil's fruity aroma into the mix).
Aioli is typically served as a dip for
vegetable crudité, boiled eggs and shellfish, while mayonnaise is more
widely employed in a variety of ways. But now that you know all about
aioli, it might be hard to go back to Hellman's.
(FoodRepublic.com)
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