The beloved Mediterranean sauce made of garlic and olive oil and, in some regions with other emulsifiers such as egg takes its name from its main ingredients, those of oil and garlic.
Aioli is associated with the cuisines of Spain, France, and Italy. The French-Provençal version of aioli typically is closer to a garlic mayonnaise as it incorporates egg yolks and lemon juice. Its Spanish version, on the other hand, does not contain egg which gives its texture a pasty look and make its preparation more laborious to make it.
Like mayonnaise, aioli is nothing more than the emulsion of little globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists consider that the absence of egg is what distinguishes aioli from mayonnaise, however, this is not the case in France and other countries where egg and egg yolk can be used as an emulsifier and is commonly used in making aioli today. Using only garlic as an emulsifier requires it to be thoroughly crushed and for oil to add drop by drop so that the aioli is not "cut" by excess oil.
We searched and found some delicious aiolis which we are sure will give to your grilled meat or vegetables depth and will leave your guests speechless.