Aioli
ai·o·li \ahy-OH-lee\
noun
A sauce made of oil and eggs, usually flavored with garlic, from the Provence region of France.
↓ Transcript
WOI - 0027: AIOLI
[ Panel 1 ]
:: During a meeting of minds, a number of gentlemen sit and listen to a man who has a vision that will change the world’s conception of consumption. ::
MAN WITH A VISION: Gentleman, let me tell you about the FLAVOR OF THE FUTURE. It is called AIOLI, and it will CHANGE the way we live.
[ Panel 2 ]
CONCERNED MAN: Doctor, what EXACTLY happened to him?
MR. DOCTOR: It seems he had the AIOLI.
CONCERNED MAN: DAMMIT! Not again! Why do these people keep using that SHIT?
[ Panel 1 ]
:: During a meeting of minds, a number of gentlemen sit and listen to a man who has a vision that will change the world’s conception of consumption. ::
MAN WITH A VISION: Gentleman, let me tell you about the FLAVOR OF THE FUTURE. It is called AIOLI, and it will CHANGE the way we live.
[ Panel 2 ]
CONCERNED MAN: Doctor, what EXACTLY happened to him?
MR. DOCTOR: It seems he had the AIOLI.
CONCERNED MAN: DAMMIT! Not again! Why do these people keep using that SHIT?
He definitely must have had the one w/ mayo.
I think all aioli is essentially mayo… isn’t it?
Actually the difference between aioli and mayo is that aioli is supposed to be made with olive oil whereas mayo is made with salad oil. So the mayo they advertised at stores made with olive oil should be called aioli. Whereas in the food industry any “flavored mayo” not made with olive oil is flavored mayo, however those darn foodies will use terms willy nilly just to make something sound fancy.Sorry for the soap box, former culinary student here.
Actually the difference between aioli and mayo is that aioli is supposed to be made with olive oil whereas mayo is made with salad oil. So the mayo they advertised at stores made with olive oil should be called aioli. Whereas in the food industry any “flavored mayo” not made with olive oil is flavored mayo, however those darn foodies will use terms willy nilly just to make something sound fancy.Sorry for the soap box, former culinary student here.
I actually find that interesting. I love food. to eat and to talk about it!Either way I’d aioli or mayo, not a fan of egg based things other than omelettes, but even if I DID like it.. it truly is annoying that you cant go to a single restaurant these days with out finding aioli of SOME SORT on it… I DON’T WANT IT!
… I guess what really annoys me about that is that they are just trying to “class up” mayo, it sounds fancier so people THINK its healthier or something.. but IT’S EGG BASED…. so it’s CHOLESTEROL CITY! lol
No eggs in aioli! And what the frunck is salad oil? de l’huile de salade?(olive or peanut or sunflower or colza or whatever) oil+eggs=mayonnaiseolive oil + garlic = aoli
If people want to “spice up” mayonnaise, they can make tartare, rmoulade or cocktail. Or just add mustard or lemon.
For whatever reason, on Dictionary.com it claims that there IS eggs in aioli, I’m not too sure really what the “official way” to make it would be. THOUGH, the Aioli you’re describing actually sounds really tasty! I’d eat that (or at least try it).
Um there is eggs in aioli. It’s eggs, olive oil, and garlic paste. It uses the same emulsifying technique that you do for mayo but the difference is it’s suppose to have a green tint to it. Salad oil can also be vegetable oil. Seriously I had to make aioli and mayo over and over in culinary school (your wrists get tired of whisking).But I totally agree with you Joenis, too many places are trying to “class up” mayo. Just state what it is.
I’m allergic to eggs so before I knew the term aioli, I got sick a lot from places using the term instead of mayo.
I found out why there’s the difference of opinion about what is in Aioli. In some regions it just consists of olive oil and garlic, but in France and what you’ll find in the United States it’s olive oil, eggs, and garlic paste aka flavored mayo.I should note I was trained in Classical French cooking which is why I only knew of the egg based version.
Well I learned a few new things today thanks to you Joenis :)
Yeah, interestingly enough this taught me a lot about a food as well! YAY WEBCOMICS! :]
I’ve never heard of aioli before, and judging by the red squiggly line under it, apparently neither has google. Then again google says google is wrong so….Anyhoo, I read the definition and was like “sound like mayo to me.” I love mayo by the way, and mayo with garlic in it sounds incredible.
Google doesn’t seem to know any none English words. It pisses me off.If you go to Islands, Panera Bread, Corner Bakery or any of those types of sandwich places you can find in a mall, almost ALL their sandwiches seem to have it on them these days. I usually order it dry and add my own sauce after the fact cos it bothers me that its basically becoming “the new mayo.”
not all aioli has egg in it. the kind they make in the Catalan region leaves the egg out. at least so says Wikipedia… but it confirms that the aioli from Provance is basically garlic mayo.i’ll make a proper disqus login when i get home…
Either way, too much of a risk for me to even get sandwiches with it on it. I don’t want to be THAT guy asking “is this egg based?” every time I order and they people at the store either a) don’t know or b) don’t care enough to tell me truthfully.
Yeah, not worth the risk, especially if you aren’t big on the taste, etc… to begin with.Now with proper Disqus acct…
Well that was neat. I saw that you replied to me here from the main LAWLS site because I have a Disqus account! NEAT!Also, yes. FUCK AIOLI. ^_~
im not so sure i enjoy this new system of commenting you have implemented good sir.but poison is something that i often like to apply to the wicked children of the blind puppy orphanagethen need to remember who’s boss around them parts
Any reason in particular? At first I wasn’t sure if I liked it.. but I’m really starting to enjoy how clean it looks and the community aspect to it. For instance when people replied to me, it told me with a little count number on top of this that there were replies for me to look at. If you get a disqus account you can track your replies on any site that has it too, which is nice! Also, there’s things I can’t wait to see work… like the community box on top of the comment section, and other stuff like that.Aioli is the PERFECT poison. ^_~