What is commonly referred to as aïoli sauce is actually a mayo flavored with a generous amount of garlic. In southern France, precisely in Provence where aioli originates, it was just lots of garlic pounded with a mortar and pestle and emulsified with oil, no eggs or acid added. Nowadays, aïoli is pretty much synonymous with garlic mayonnaise.
What is Aïoli Sauce Made of?
The number-one ingredient in aïoli is garlic, plus the standard mayo ingredients for mayo: egg yolk, lemon juice, mustard, and olive oil.
Additional flavorings are up to you. You can make chipotle aïoli by adding chipotle chili powder or chipotle hot sauce; truffle aïoli by using truffle oil instead of olive oil; sriracha aïoli by adding sriracha, caper aïoli by adding capers, smoked aïoli by adding smoked paprika, yuzu aïoli by adding yuzu juice — the variations are virtually endless.
Garlic Aioli is a flavor-packed spread (or dip) and the perfect addition to a sandwich, a wrap, or a burger.
This short-cut version is made with mayonnaise, garlic, and lemon and takes just a couple of minutes to prepare (but I’ve included from scratch directions if you’re feeling adventurous too)!