"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-11-2018, 11:26 PM   #1
Head Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 1,783
What makes aioli?

I’ve been reading a bit about aioli I was spurred to the research by a Kraft product called “garlic aioli.” I’m not knocking the product; it’s very garlicky, but used sparingly it’s quite good. It’s the name I object to. “Garlic Aioli?” Isn’t that redundant?

From Wikipedia:
Quote:
Since the late 1980s, many people call all flavored mayonnaises aioli. Flavorings include saffron and chili. However, some purists insist that flavored mayonnaise can contain garlic, but true aioli contains no seasoning other than garlic.
Do you agree with the purists? Can any flavored emulsion be called “aioli?” Even if there’s little or no garlic?

My latest posts have stirred controversy and argument for some reason, when all they’re meant to do is encourage discussion. Please don’t turn this thread into a fight!

And just an aside. Kraft’s Garlic Aioli, straight from their Department of Redundancy Department, turns a sausage, egg, and cheese breakfast croissant into a more “adult” dinner sandwich. Add some sliced onions, or sautéed mushrooms, or both, a dab of “Garlic Aioli” to each side of the bun (you can broil or toast the bun. Actually you should!) and a couple of slices of your favorite deli cheese, and voilà! I like American cheese best (Boar’s Head whole milk yellow).

And to those denizens of DC who are Jewish, L’shana Tovah!

__________________

__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is online now   Reply With Quote
Old 09-11-2018, 11:30 PM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 20,886
In my best Groucho Marx, "I don't know abou' choo, but a goil wit gams does the trick..."
__________________

__________________
O Fortune, like the moon you are changeable.
Ever waxing, ever waning.
Hateful life; first oppresses, and then it soothes, as fancy takes it; poverty and power. It melts them like ice.
buckytom is offline   Reply With Quote
Old 09-11-2018, 11:51 PM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,485
Quote:
Originally Posted by JustJoel View Post
I’ve been reading a bit about aioli I was spurred to the research by a Kraft product called “garlic aioli.” I’m not knocking the product; it’s very garlicky, but used sparingly it’s quite good. It’s the name I object to. “Garlic Aioli?” Isn’t that redundant?
Yes. Marketing doesn't always make sense.

Quote:
Originally Posted by JustJoel View Post
Do you agree with the purists? Can any flavored emulsion be called “aioli?” Even if there’s little or no garlic?
Yes.

No.

Remoulade is also a flavored emulsion, but it's not aioli.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 09-11-2018, 11:51 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,325
Aioli is garlic mayonnaise. As long as you start with that as a base, I guess you could add other flavors and identify the aioli by those flavors. Sriracha aioli, curry aioli etc.'
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-12-2018, 12:00 AM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,485
Quote:
Originally Posted by Andy M. View Post
Aioli is garlic mayonnaise.
Not exactly. Mayonnaise has oil and an egg yolk in it. Aioli has only olive oil.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 09-12-2018, 10:27 AM   #6
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,118
Quote:
Originally Posted by JustJoel View Post
I’ve been reading a bit about aioli I was spurred to the research by a Kraft product called “garlic aioli.” I’m not knocking the product; it’s very garlicky, but used sparingly it’s quite good. It’s the name I object to. “Garlic Aioli?” Isn’t that redundant?

From Wikipedia:


Do you agree with the purists? Can any flavored emulsion be called “aioli?” Even if there’s little or no garlic?

My latest posts have stirred controversy and argument for some reason, when all they’re meant to do is encourage discussion. Please don’t turn this thread into a fight!

And just an aside. Kraft’s Garlic Aioli, straight from their Department of Redundancy Department, turns a sausage, egg, and cheese breakfast croissant into a more “adult” dinner sandwich. Add some sliced onions, or sautéed mushrooms, or both, a dab of “Garlic Aioli” to each side of the bun (you can broil or toast the bun. Actually you should!) and a couple of slices of your favorite deli cheese, and voilà! I like American cheese best (Boar’s Head whole milk yellow).

And to those denizens of DC who are Jewish, L’shana Tovah!
"Isn’t that redundant?" Certainly is.

And the idea of Kraft making it gives me the shivers unless I remember that there are people who for various reasons aren't allowed to eat raw eggs. (And I don't like Kraft - they, or one of their subsidiaries bought out Cadbury's, the British chocolate company, and CHANGED THE RECIPE OF THE DAIRY MILK CHOCOLATE!!!! (They say they haven't but they have and it doesn't taste the same!)

I'm not Jewish (Church of England on my official documents but not really anything) but may I ask what L'shana Tovah is?
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 09-12-2018, 11:04 AM   #7
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,766
Quote:
Originally Posted by Mad Cook View Post
I'm not Jewish (Church of England on my official documents but not really anything) but may I ask what L'shana Tovah is?
Its basically wishing a Happy New Year in Hebrew.
Its currently Rosh Hashanah, which is the Jewish new year.
larry_stewart is online now   Reply With Quote
Old 09-12-2018, 12:52 PM   #8
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,872
How is "garlic aioli" remotely redundant?

Its not garlic garlic or mayo aioli

Its garlic flavored sauce
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 09-12-2018, 12:56 PM   #9
Head Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 1,783
Quote:
Originally Posted by Mad Cook View Post
"Isn’t that redundant?" Certainly is.

And the idea of Kraft making it gives me the shivers unless I remember that there are people who for various reasons aren't allowed to eat raw eggs. (And I don't like Kraft - they, or one of their subsidiaries bought out Cadbury's, the British chocolate company, and CHANGED THE RECIPE OF THE DAIRY MILK CHOCOLATE!!!! (They say they haven't but they have and it doesn't taste the same!)

I'm not Jewish (Church of England on my official documents but not really anything) but may I ask what L'shana Tovah is?
L’shana Tovah is the Jewish New Year’s greeting. Literally, it means “good year.”
__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is online now   Reply With Quote
Old 09-12-2018, 12:58 PM   #10
Head Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 1,783
Quote:
Originally Posted by jennyema View Post
How is "garlic aioli" remotely redundant?

Its not garlic garlic or mayo aioli

Its garlic flavored sauce
The point is this: Aioli has garlic in it by definition. So it is like saying “garlic garlic sauce.”
__________________

__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is online now   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.