Shortcut Aioli (Garlic Mayo) Recipe

Today, aioli (“EH-oh-lee”) popularly refers to any sort of garlic-flavored mayonnaise. Originating in the Mediterranean, it is often identical to mayo in color and texture. (In fact, some historians believe aioli gave birth to mayonnaise.) The term aioli is used interchangeably with mayonnaise on many restaurant menus, leading to understandable confusion. However, aioli is different from mayonnaise because aioli contains garlic by definition. Mayonnaise, on the other hand, does not. Mayonnaise often contains some sort of acid like lemon juice or vinegar, while aioli traditionally does not. And, a note: While you’ll often see it called aioli sauce or aioli mayo, this is technically redundant because the word aioli itself indicates a mayo-like sauce.

Depending how much garlic it contains, the flavor of aioli can range from subtle to very strong. Traditionally raw garlic is used, and a lot of it. However, aioli should not taste at all harsh or raw, thanks to the fineness of the garlic paste and the emulsion formed with the oil. 

In Catalonia in the north of Spain where aioli is traditionally found, it is a simple triumvirate of garlic, olive oil, and salt. (There it is spelled allioli or alioli in Catalan or Spanish, respectively, and literally translates to "garlic and oil.") There are no eggs to speak of in the preparation; the garlic is minced to oblivion in a mortar and pestle and the oil is incorporated slowly, until a beautifully opaque emulsion forms. This is similar to toum, a Lebanese sauce of garlic, oil, salt, and lemon juice. Both preparations are traditionally egg-free and vegan. 

North of Catalonia in Provence, the South of France, aioli is also popular. There, it commonly features egg yolks, and sometimes even mustard. The Catalonian version is more garlicky; the French version less so, but still more garlicky than typical American versions. 

This particular recipe uses store-bought mayonnaise, cutting down on preparation time, effort, as well as risks of salmonella. Store-bought mayonnaise often uses pasteurized eggs to reduce the risk of food-borne illness. Because this recipe does not contain raw eggs, it is safer for immune-compromised and pregnant women to eat. If you are look for a recipe from scratch, however, this Spanish aioli recipe incorporates raw eggs in the traditional method.

Enjoy this aioli simply with good crusty bread, as is customary in Spain. Or pair with grilled seafood, steamed artichoke hearts, or the spiced fried potatoes that are patatas bravas.