Aioli is a garlic emulsion sauce, so you can't just use mayo which is an egg emulsion sauce and just add flavorings and call it aioli. It's like taking ethanol adding additives and colorants and claiming it's gasoline, it is an entirely different product.
You’re absolutely right! Traditional aioli is made with garlic and oil, while mayo is a different base. It’s always good to know the roots of what we’re making! Since we've gotten similar feedback, it might be time to make an updated video. Thanks and don't forget to subscribe to the channel!
Thank you for sharing your thoughts! We always love hearing from viewers who are passionate about culinary traditions. Perhaps we'll make an updated video.
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You can actually get more flavor out of saffron by soaking it in cold water (with an ice cube i think?) as opposed to hot water
Awesome tip! I’ll definitely have to try that next time. Thanks for dropping the saffron knowledge!
Aioli is a garlic emulsion sauce, so you can't just use mayo which is an egg emulsion sauce and just add flavorings and call it aioli.
It's like taking ethanol adding additives and colorants and claiming it's gasoline, it is an entirely different product.
You’re absolutely right! Traditional aioli is made with garlic and oil, while mayo is a different base. It’s always good to know the roots of what we’re making! Since we've gotten similar feedback, it might be time to make an updated video. Thanks and don't forget to subscribe to the channel!
please don't use mayo to make aioli, it's not how you should do it, and you contribute to the global misunderstanding about aioli
Thank you for sharing your thoughts! We always love hearing from viewers who are passionate about culinary traditions. Perhaps we'll make an updated video.