Aioli (garlic mayonnaise)

Description

Aioli (garlic mayonnaise) is a thick, creamy sauce with a light, creamy-white color and an intense yet pleasantly sharp aroma of garlic with a subtle tang of lemon or vinegar, depending on the recipe. The taste is both buttery and slightly spicy, and the consistency is smooth, perfectly coating dishes. Nutritionally, aioli is calorie-dense and rich in fats, with versions made from olive oil providing monounsaturated fatty acids and vitamin E; garlic contributes sulfur compounds (allicin) with potential antibacterial properties and beneficial effects on the circulatory system. Due to its high energy value, moderate consumption is recommended. Aioli pairs well as a dip for vegetables, fries, and seafood, a spread for sandwiches, an addition to burgers, salads, and grilled dishes, as well as a base for sauces. Store the sauce in an airtight container in the refrigerator; homemade aioli made with raw eggs is best consumed within 2–4 days, versions made with pasteurized eggs can last 5–7 days, while commercially packaged products last longer according to the label.