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Why Is Mayo Called Aioli?
In fact, the name aioli translates to “garlic oil.” Aioli gets its creamy consistency and pale color from emulsifying the two ingredients, with a bit of coarse salt. Because garlic does not have strong emulsifying properties like egg yolk, it takes a great deal of elbow grease to emulsify olive oil into the garlic.
Mayonnaise vs. Aioli: What’s The Difference?
Welcome to another episode of Battle of the Bites!
How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)
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GARLIC MAYO / SHAWARMA SAUCE / AIOLI RECIPE
Hello guys! Learning how to make delicious sauces is a great skill to have. Here is a simple recipe of garlic
