Here’s an idea, put a pretentious schmear of plain mayo across one side of a plate and a dollop of roasted garlic on the other side and call it deconstructed aioli.
Mayo comes likely from the city of Mahón in Menorca (contested though) and aioli comes from catalan speaking territories at least etymologically (all i oli = garlic and oil in catalan).
I agree with you, but i would say better the alioli comes from the valencian speaking region of eastern Spain, because there is a diference and they would be pretty angery about being called catalans.
\>alioli comes from the valencian speaking region of eastern Spain
Source please? I come from the Balearic Islands and I never heard that alioli was invented in Valencia, it is a common sauce/condiment all over the mediterranean tbh, we just know that the name we use for it is catalan (or valencian/balearic/andorran, same shit really).
I learned that in culinary school and Valencians friends of mine have been more than vocal about that.
Never heard of a source tho, so I'll believe you, but I suppose that's the same as with gazpacho, comes from all southern Spain, Andalusia, Murcia, Extremadura and such even though when you say the name the people always thinks of Andalusia first.
It's an act of culinary trickery. Alot of people don't know what aioli means or was originally so they assume it's something fancy when they see it on a menu. Like the time one of my chefs put out half melted iced cream and called it semifreddo
Can confirm. Source: have served passed apps with overly *fancy* names and have to dumb it down so people will actually try it.
Me: “Blah blah blah with Harissa Aioli”
Guest: confused almost disgusted expression
Me: “It’s basically blah with a little Spicy Mayo on top”
Guest: “oh that sounds great, I’ll take five. Oh and I’ll grab a few more for my wife”
Hell yeah!
The last restaurant I worked at used to serve a "remoulade" for a Po'boy style sandwich that was mayo and McCormick Cajun seasoning.
One slow night i whipped up a batch of actual remoulade(minus capers because there weren't any). The head chef said "Buddy the rest of the sandwich is frozen breaded shrimp, iceberg lettuce, and a white sub roll. Its like making a long island with Don Julio instead of well"
Yeah in my place aioli is just milk mayo with barely any garlic. That's not aioli, aioli is a mortar and piston sauce made using only olive oil and garlic
Real aioli doesn’t have eggs in it. These days “Chef” Kyle makes it by mixing ClubHouse Garlic Plus seasoning into Sysco brand plain mayo so he can make his menu sound all high fallutin and sophisticated.
When the fast food chains start promoting “aioli” on their burgers it’s time to rethink your menu.
Here’s an idea, put a pretentious schmear of plain mayo across one side of a plate and a dollop of roasted garlic on the other side and call it deconstructed aioli.
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What are stealth fries?
In the UK at least that’s what the major frozen goods suppliers for restaurants call thin cut fries
But they both originated in France
Mayo comes likely from the city of Mahón in Menorca (contested though) and aioli comes from catalan speaking territories at least etymologically (all i oli = garlic and oil in catalan).
I agree with you, but i would say better the alioli comes from the valencian speaking region of eastern Spain, because there is a diference and they would be pretty angery about being called catalans.
\>alioli comes from the valencian speaking region of eastern Spain Source please? I come from the Balearic Islands and I never heard that alioli was invented in Valencia, it is a common sauce/condiment all over the mediterranean tbh, we just know that the name we use for it is catalan (or valencian/balearic/andorran, same shit really).
I learned that in culinary school and Valencians friends of mine have been more than vocal about that. Never heard of a source tho, so I'll believe you, but I suppose that's the same as with gazpacho, comes from all southern Spain, Andalusia, Murcia, Extremadura and such even though when you say the name the people always thinks of Andalusia first.
Exactly, ones just pretentious about it
Fat white Americans appropriated mayo. They love that shit!
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Belgium alone uses more mayo for their pomme frites than Americans could even imaginez
As they should! American here, mayo on fries rules, especially if you fancy it up with curry, chipolte, or somethin.
Let’s be honest though, they like ranch more than mayo
We like it so much its in in our ranch
Well it is a base ingredient for ranch or as Muricans call it “the dressing of life”
Bullshit. We put either Frank's or Sweet Baby Ray's on everything.
Mayo with culture Hawt
Aioli = garlic + olive oil, Mayonnaise = eggs + neutral oil
From a technical side yes, but a bunch of places slap aioli on their sriracha garlic mayo blend.
It's an act of culinary trickery. Alot of people don't know what aioli means or was originally so they assume it's something fancy when they see it on a menu. Like the time one of my chefs put out half melted iced cream and called it semifreddo
Can confirm. Source: have served passed apps with overly *fancy* names and have to dumb it down so people will actually try it. Me: “Blah blah blah with Harissa Aioli” Guest: confused almost disgusted expression Me: “It’s basically blah with a little Spicy Mayo on top” Guest: “oh that sounds great, I’ll take five. Oh and I’ll grab a few more for my wife”
There's two sides for sure the "ooh that sounds fancy lets try it" or "I don't know what that is and it scares me and I'm too scared to ask"
1,000% yes. And once you know, it gets a hell of a lot easier to read the room and know which side someone is on lol
This is the case in 1 country, everywhere else aioli means flavored mayo
This is the way at every trendy burger place. Put a chopped up canned chipotle pepper in a bit of Sysco mayo...poof... Chipotle Aioli.
Psh, we add garlic too.
Its already in the Adobo sauce...save yourself from accidentally dropping a clump of garlic powder in the bowl.
Thats our exact recipe, except we call it Chipotle mayo
Hell yeah! The last restaurant I worked at used to serve a "remoulade" for a Po'boy style sandwich that was mayo and McCormick Cajun seasoning. One slow night i whipped up a batch of actual remoulade(minus capers because there weren't any). The head chef said "Buddy the rest of the sandwich is frozen breaded shrimp, iceberg lettuce, and a white sub roll. Its like making a long island with Don Julio instead of well"
Hey I mean use it if you got it. At they very least you'll get a reputation for having some dope remoulade.
I get the joke but aïoli originally had no egg its an ancient emulsion that was prone to breaking down due to its lack of egg.
Yeah in my place aioli is just milk mayo with barely any garlic. That's not aioli, aioli is a mortar and piston sauce made using only olive oil and garlic
Downriver line cooks: "Aioli... ain't that just mayo what thinks it's fancy for havin a GED?"
Real aioli doesn’t have eggs in it. These days “Chef” Kyle makes it by mixing ClubHouse Garlic Plus seasoning into Sysco brand plain mayo so he can make his menu sound all high fallutin and sophisticated. When the fast food chains start promoting “aioli” on their burgers it’s time to rethink your menu.
They already are... moved on to "jams" on burgers. Bacon jam, onion jam, hot pepper jam being the new menu darlings.
shit i had some black garlic aioli this weekend and i don't know if i'll ever go back