Mayonnaise vs. Aioli: What's The Difference? (Recipes and More!)
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- เผยแพร่เมื่อ 22 ก.พ. 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 - แนวปฏิบัติและการใช้ชีวิต
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.
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.
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
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.
DUDE so excited for this series.
Wutttttup Wolf.
@@AdamWitt wuttttuuup Adamn
Subscribed! Nice work bubs!
Bro I love this Content, keep up the good work!!
Much love from vienna Buddy!
Heck yeah! So cool. Thanks dude.
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.
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.
Thank you! Three ingredients! That’s it!
Thank You 🥚
You can caramelize "some" the garlic pulp in olive oil, chill it then make the aioli it's much better
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.
In France they only make mayonnaise with no egg white. I wonder why
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.
What about garlic mayo?
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.
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.
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.
Mmmh yum
Can you use aioli in coleslaw?
No. Itd taste weird.
Mix them then best of both
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.
Should have mixed them to make magic sauce
aioli is a feisty one
Mayo
Nice, I am a purist, and do not like when people say garlic aïoli. It is mayo with garlic in it. 😂
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.
They're different sauces. No comparison. with grilled chicken or peruvian rotisserie chicken nothing beats Aoli. with a Burger however, the king is mayo.
Been missing your long format vids! Not a huge fan of the shorts
Aioli tar-tar anyone?
Hmu
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.
Mayonnaise with vinegar? yuck! What a sacrilege! Use lemon juice.
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.
How could you cook with such disgusting nails?
If you have wounds, you can use gloves.
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.
and Portugal ...study first before you make a video talking about something you dont study for. Crazy
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.