Aioli and garlic mayonnaise

[pitstopbunny]

what is the difference between Aioli and garlic mayonnaise? If it is the same thing, what do I need to do to change my mayo into aioli, apart from adding the garlic!

[Pea Pod]

As it is basically the same thing, although the garlic is added at the begining of the process,Ithink you would need to add something like garlic granules to achieve a smooth sauce.

[janetsflower]

Don't think its quite the same thing but i made some Aioli last night and it was delicious:-

3 large garlic cloves, finley chopped
2 egg yolks
8 fl oz extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon dijon mustard
1 tbsp chopped fresh tarragon
salt n pepper.

Place garlic and egg yolks in food processor and blend til well mixed. With motor still running drizzle in oil slowly allowing it to thicken. add lemon and lime juices, mustard and tarragon. season to taste. Transfer to non metallic bowl and refrigerate til required.

[IzzieQ]

I always thought that it was garlic, olive oil and salt - and no egg, but have done a quick google and it looks like it varies between 'regions'...

[pitstopbunny]

Do you think if I add some garlic pur�e to reg mayonnaise, it'll taste the same? It is only to go with some chicken.

[Pea Pod]

If I`m not sure of something I experiment with a bit in a t cup

[squirtle]

Izzie, my mother brought me a jar back from spain and indeed it was only olive oil ,garlic and salt, however when i was in spain the aioli we were served with bread was more like mayonnaise. I guess this doesn't answer your question pitstopbunny but i though i would mention it nonetheless.

[moppettshow]

The Spanish have something similar, the name of which escapes me (is like aioli), which is JUST olive oil and garlic. It is powerful stuff. Aioli is just mayonnaise with garlic pur�e, and chopped parsley so people don't confuse it with plain mayo.

[pitstopbunny]

I have just searched 'allioli', which seems to be the Catalan version and it is made as follows....

8 cloves garlic, minced
1 cup extra-virgin olive oil
Salt

In a blender, add the garlic. With the blender running, slowly drizzle in enough oil until the mixture is thick and emulsified. Season with salt.

I am guessing the French version 'Aioli', is the more typical one made with mayonnaise.