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In Catalan, Aioli means Garlic Oil.
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This is a popular creamy sauce which is said to have originated in France.
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Traditionally, Aioli is an emulsion of garlic and olive oil. Cloves are pounded while oil is slowly mixed into it.
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Mayo, on the other hand, is an emulsion of egg yolks and oil.
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You can use Aioli as dips for veggies, seafood, and even with lamb.
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Mayo is generally used as a dip for fries, sandwich spread, and even as base for pasta.
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Aioli is quite labour-intensive to make so most people simply called flavoured mayo Aioli.
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Modern Aioli, which is actually mayo, may not be made in the same way but it can be used as a substitute for Aioli.
Which of these do you prefer?
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