Aioli

Traditionally a pounded emulsion of garlic and olive oil alone (no egg), though modern "aioli" often refers to garlic-flavored mayonnaise, a distinction purists maintain strongly.

Flavor Profile

Intensely garlicky and rich, with olive oil's fruitiness prominent in traditional versions.

Culinary Uses

Condiment for bacalao (salt cod) and vegetables (part of the Provençal grand aïoli feast); modern use as a general garlic-mayonnaise condiment for fries and sandwiches.

Regional Variations

Traditional egg-free aioli is notoriously difficult to emulsify and is increasingly rare even in its home regions; nearly all commercial "aioli" today is technically garlic mayonnaise.

Storage

Refrigerate; keeps about a week given the raw garlic and oil base.

Frequently and controversially conflated with garlic mayonnaise — worth noting the distinction explicitly given how far the popular usage has drifted from the traditional preparation.