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Mayonnaise vs. Aioli: What's The Difference? (Recipes and More!)
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- Опубліковано 22 лют 2022
- Welcome to another episode of Battle of the Bites! Aioli and mayonnaise are different. Plain and simple. Where I’m from, in the U.S. aioli is a term often thrown around to mean any flavored mayonnaise. In actuality, traditional aioli is made with garlic, salt and olive oil where mayonnaise is made with much more. Let me explain… 🤘🏻 Adam
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#Mayo #Aioli #MayoRecipe #HowToMake #AioliRecipe #Cooking #Recipe #HowTo #OmnivorousAdam
Aioli is strong, more than a dip it's a condiment a bit like compound butter: perfect to rub on top of a steak, some lobster or to spred a thin layer on a toast or baked potatoes, but I wouldn't dip things like chips or fries in it
To each their own, my dude! You're definitely right about it being strong. I figured a fry is the perfect neutral vessel to fully taste each sauce.
is "dinosaur meat" good with aioli
Quick life hack to make aioli easier. Use a garlic press. It's way faster then mashing them with the mortal and pestle, it'll save you so much work.
I really want to mix the two options together and dip the fries in it. Definitely love both, but the correct style bites back lol.
ooooo. I like your style.
This is probably the best option tbh
Just use the stick blender method but use olive oil and a clove of garlic and hey presto normal garlic aioli
As an American living in south of France for several years, I may have thoughts about mayo but this comment is about Aioli...
* First of all, there are zero lumps in Aioli, and the strength is controlled by how much garlic to oil ratio….so, no Aioli is like eating wasabi even when it is made very strong.
* Second, don’t wimp out in saying its not right to call just any old thing aioli...Americans called any red wine "burgundy" and any white "chablis" and any sparkling wine "champagne" until they were made to stop since those are all real places...just like people in USA object (with force of law) calling something Kona coffee and Maui or Vidalia onions when they are not.
Finally someone to explain the difference. Well done chef👍
Super stoked to see your channel growth man. You've got great production quality, informative content, and your humour makes it an absolute pleasure to watch. Keep it up my dude! 😁
Thanks Kaden! I appreciate that. Thanks for watching dude.
FYI: the right word is ALLIOLI. It's a Catalan word made from 3 words: ALL = garlic, I = and, OLI = oil (from olives). Regarding the MAYO, also comes from the Catalan area, in fact from Menorca island. The main town of the island is MAÓ, and from this name it became MAONESA, meaning "made from Maó".
When the island was invaded by France it became MAYONNAISE (as it was difficult for the French to pronounce MAONESA). And finally, the original MAONESA is always made without the white part.
The first way is the only way of making Allioli. It's in its name, it's ALL (garlic) I (and) OLI (oil).
The rest is either Garlic Mayo or whatever the hell Americans thinks Allioli is.
While there are the purists out there, from the research I've done, yolks started being added to aioli a long time ago, and some places in France use the eggs, so the hybrid isn't an American thing. After that, the lines are kind of blurred since they are both emulsions that can be prepared in similar ways.
DUDE so excited for this series.
Wutttttup Wolf.
@@AdamWitt wuttttuuup Adamn
What about garlic mayo?
Nice, I am a purist, and do not like when people say garlic aïoli. It is mayo with garlic in it. 😂
If i add an egg yolk to my aioli is it now mayonnaise?
Bro I love this Content, keep up the good work!!
Much love from vienna Buddy!
Heck yeah! So cool. Thanks dude.
Hi, I'm new to this stuff. Wanted to confirm...so the egg used doesn't get cooked and we would eating raw egg?
With homemade stuff, most of the time yes. However, on a commercial scale the eggs are pasteurized.
@@AdamWitt thanks for your reply, but should food poisoning be a concern if the egg isn't cooked? I do want to be have some aioli but I also don't want to die from eating raw egg from the aioli
@@QuangNguyen-dw9je wash the egg shell which is where it would be contaminated. We have our own chickens and ducks, eat raw yolks often. You can warm the oil but not hot enough to cook the yolk, pasturizing is low temperature.
Questions: If you make the mayo with the raw egg in a jar, can you save any leftover in the same jar? Refrigerate? (I’m guessing yes.) How long can you keep it? Or do you need to make it fresh every time? I’m worrying about the raw egg going bad. Store-bought has preservative chemicals which I don’t like, plus I don’t like the oils they use.
The shelf life of homemade mayo in the jar is certainly shorter than the store bought, but it will keep for 1 to 2 weeks in the fridge and yes, you can use the same jar. Just make sure you do so within two hours for food safety reasons (known in the culinary world as the temperature danger zone.)
You can caramelize "some" the garlic pulp in olive oil, chill it then make the aioli it's much better
In France they only make mayonnaise with no egg white. I wonder why
Subscribed! Nice work bubs!
Thank You 🥚
Would something less spicy like elephant garlic work better in the aioli?
Probably yes. I've never used elephant garlic in this application, but I'm sure it could work.
I make the one with the stick blender, but I throw in a lot of garlic, chili, smoked paprika, black pepper, red onion and what ever I can find in my insanity.
Mix them then best of both
They're different sauces. No comparison. with grilled chicken or peruvian rotisserie chicken nothing beats Aoli. with a Burger however, the king is mayo.
You are lucky nearly no-spanish has seen this bro. You even starded saying that french created mahonese, and you did not even put eggs on the alioli? This honestly a war-crime.
Thank you! Three ingredients! That’s it!
Should’ve made toum as well 😉. Love your work!🧄🫒
Thanks! I've made it in a short form video, it should be posted to the channel - if not, it's over on my Instagram. I posted it maybe a year ago.
So is this aioli similar to Lebanese Toum?
Actually, it totally is. The difference being that Toum is more emulsified and creamy. I love Toum.
what is the difference between aioli and toum sauce? Great videos by the way!
Aioli: egg+oil+garlic
Toum: garlic+garlic+oil
The emulsifier in aioli is eggs while in toum is garlic itself
@@IslamBenfifi Thank you
@@IslamBenfifi The emulsifier in classic Catalan or let's just say Mediterranean aioli is garlic too. Traditional aioli doesn't have eggs in it.
Can you use aioli in coleslaw?
No. Itd taste weird.
Mmmh yum
Mayo
aioli is a feisty one
Today on a short I learned that Aioli does not contain eggs, which means I've never had Aioli xD
Also finding recipes for real Aioli is harder than you think since 90 % is just mayo with garlic xD
Wtf, no, alioli is actually the original mahonese, and of course it has eggs 😂😂
@@danielsanguinario well I never had mahonese so I can't confirm
@@ZeeJohansen Mahonese is just the right way to pronounce Mayonnaise , so yes you did taste it xd
@@ZeeJohansen mahonese is not french, thats what I try to tell you
@@danielsanguinario "mahonese is not french" who even asked that? xD
Should have mixed them to make magic sauce
Aioli tar-tar anyone?
Mayonnaise should never be consumed by anyone. It is a vile substance, the recipe should be forgotten and all traces of mayo completely destroyed. I hate Mayo. With a passion. It really is the worst substance to ever be invented and should never have been.
You should taste a home made mayonnaise from a spanish mother. Thats the original shi
Been missing your long format vids! Not a huge fan of the shorts
Informative but exhaustingly similar to that Weissman guy. Ugh. Whatever this kind of personality is, I wish it wasn't souring otherwise good cooking videos.
Mayonnaise is not french 😂😂
Mayonnaise with vinegar? yuck! What a sacrilege! Use lemon juice.
and Portugal ...study first before you make a video talking about something you dont study for. Crazy
How could you cook with such disgusting nails?
If you have wounds, you can use gloves.
that's not aioli buddy, that shit is piss yellow. 0 chef skills. Aioli is indeed the original mayonnaise just so you know, minus the garlic and that's where the classic storebought mayo came from!
Aioli comes from Catalan and literally means garlic-oil
Minus the garlic lol?
@@teferi456 I'm saying if you take the garlic out, of what this guy made that shit ain't nothing but storebought mayo.
@@ballebio4341Yeah? And it has eggs too😂 You know you are talking with actual catalan speakers?
Bro I have never seen a worse alioli, it is sooo yellow wtf 😂