Serious Eats: Recipes
Aioli was allegedly born in Provence, France, where a land ill-suited for cattle required an alternative to butter. So a sauce was invented that's incredibly close to mayonnaise with one very important difference: the addition of garlic. Even if the term "aioli" is tossed around incredibly loosely for any mayo-like sauce, this is how it originally came to be.
Though I stuck with the traditional emulsion process, this should work great in a blender or using Kenji's incredibly easy and fast immersion blender technique for those looking to avoid grueling manual labor in pursuit of one incredibly tasty sauce. It adds a creamy garlic bite to sandwiches, fries, or anything your heart desires.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.