Mayonnaise and Mayonnaise-Type Aioli Thread

I had been missing the Mayonnaise Wars. Thank you, OP!

The OP must leave the Datalounge now, never to return. PHOTOGRAPHIC BLASPHEMER!

I am not really a mayo fan, but my favorite sauce that uses mayo is my Honey Mustard Sauce.

Mayo, dijon mustard, honey, Tabasco and some parsley. Great for Dip (les pommes frites) or sandwich spread.

For crissakes KRAFT does not make AIOLI. I don't know what that is in the plastic squirter.

I've started seeing Duke's mayo ads on TV (Food Network, mostly) lately, despite that fact that it's not even sold in my part of the country. Maybe it's because my cable provider shows the east coast feed of Food Network as the only HD option.

Apparently we're supposed to buy Duke's because it has "twang." I don't know if I want my food to have that.

R5, you're dead to us.

Why is DL so food obsessed?

Oh, you mean like the other mayonnaise threads that get posted here every fucking month?

Would a Mayonnaise type aioli work in pumpkin salad?

R7, it was all explained by Dr. David Rubin in Everything You Always Wanted to Know About Sex.

Did you know that some of the world's greatest chefs are gay? Did you know that some of the world's fattest men are gay? Dr. David Rubin will tell you.

Because people are good cooks here.

What is aioli? How does it differ from mayo?

Aioli is when you add stuff to mayo to make a sauce. I think?

Aioli is the part of your tit around the nipple. It is very sensitive. Especially if your boyfriends eats mayonaise off of it.

R12: It has a bunch of garlic in it.

R15 that’s only garlic aioli.

Blue Plate mayonnaise today!

Blue Plate mayonnaise tomarra!

Blue Plate mayonnaise foreva!!

Aioli is usually made from scratch in most decent restaurant, it's not just jar mayo with flavor.

Alioli (and its spelling variants) is not mayonnaise, contains no mayonnaise, and is not something you add to mayonnaise. R18 is correct.

It's an emulsion of 3 things: garlic + olive oil + salt

You can buy commercially prepared alioli, but only in a pinch; it's nothing like freshly made which, like emulsions do, separates quickly and loses its magic. It's usually served as a side for fish, fried foods, vegetables, or added to meats, etc.; it's typically not the glue that binds something together (potato salads, tuna salads, nor thickly spread on sandwiches)

Alioli is Spanish, or French, or Italian, in any case from the Mediterranean parts of those places. Toum found in Turkey, Syria, and Lebanon is probably the closest similar dish, differing in the addition of lemon. Greece has some garlic sauces but I don't know if they have a 3-ingredient alioli equivalent.

Mayonnaise is something of a necessary evil in some countries, but I usually avoid it. Mayonnaise on twice fried Belgian fries in Brussels? No thanks. Proper alioli with twice fried Belgian fries in Brussels? Yes, please.

I love mayo. From classic mayo to the mustard/Belgian mayo, truffel mayonaise, harissa mayonaise, curry onion mayo, yoghurt mayo, chilli garlic mayo. Yum!

Real Mayonnaise is also an an emulsions. Eggs, lemon juice and a neutral flavored oil. It's not supposed to be so thick that it's a binder or spread. That's just the commercial stuff we are used to. It's actually one of the 7 "mother sauces" that almost all sauce variations are based off of.

I don’t think Kraft and Hellman’s are very good btw. That is more like a type of sandwich spread

R5, it's not that big a deal. If you like Hellman's/Best better than Kraft, you would probably like Duke's. If you like Kraft better, you would not like Duke's.

Personally I like Hellman's, Duke's, Blue Plate, and Berman's (Aldi brand). But I also make my own sometimes.

I remember a Martha Stewart episode years ago in which her guest was the chef of a fancy Connecticut restaurant and the recipe he shared was something Martha loved. He used Hellman's in the recipe, and Martha made a big deal of how she would never use a commercial mayo, she always made her own. He said, I know you do, Martha, but we like Hellman's.

Duke's is made from the zit exudate from North Carolina teenagers.

Love Dukes

Thanks, r19. I had not known of the difference between alioli and things called aioli and made with eggs. I thought aioli was all there was, and that it was, at its most basic, garlic mayonnaise. I had no idea, however, that aioli was something Kraft put in jars to sell. I always made it at home, but included egg yolks as part of the base.

Good to know!

Everything?

[quote] Everything?

Almost everything according to the quote at OP.

[quote] Eggs, lemon juice and a neutral flavored oil.

Not necessarily true. You can make mayonnaise with olive oil, which is not "neutral-flavored."

I'm a Best Foods guy, but Kraft is also OK. I remember the first time I tried a store brand mayo and it was disgusting. I'm usually a person who'll buy the store brand of almost anything if it's cheaper, but that one experience with mayo has made me brand loyal. Even Trader Joe's store brand is awful.

I don’t like mayonnaise because it’s egg based. I abhor eggs.

Why do you hate your origins, R31?

Thomy is my favourite brand. Available on Amazon, and in some markets, Walmart online.

R33 that’s German right? It has no additives I believe. I like it too,

Sorry I couldn’t open the link at first....German it says 🤦‍♂️

[quote] that’s German right?

What gave you the clue, R34?

The two best brands of mayonnaise in the world.

Here's my favorite.

R36/ R34 It's quite popular with the Swiss, and some online think it is, or incorrectly label it as such, but it's German. I prefer to order it in the metal tube, like tomato paste.

I read the title of this thread and thought it was about Taylor swift and that guy she’s dating.

R14 for the win

I just squirt the Kraft Garlic Aioli directly down my gullet. Dee-licious!

[quote] that’s only garlic aioli

The "ai" in aioli literally means garlic.

aio whatever.

I make my mayo in a blender with Crisco and non-dairy coffee cremer!

Can someone recommend the best store brand chipotle aioli. I love it on sandwiches when I take out but would like to have a good one to keep at home because I always want more!

[quote]Not necessarily true. You can make mayonnaise with olive oil, which is not "neutral-flavored."

Yes, and it tastes gross.

There are several versions on the market and none of them sell very well. Healthy for you maybe, but the olive oil overpowers everything else.

Oh, r47, if you're talking about store-bought olive oil mayonnaise, I actually prefer it to regular mayo. The Hellman's version, anyway. And as far as it not selling very well, my local is frequently out of it. Usually, even. And this was pre-Pandemica.

I agree with you, however, about homemade mayo. I don't make it often anymore, but when I do, I use a neutral vegetable oil, not EVOO.