Love when restaurants call it "garlic aioli" as if there are versions of it that don't have garlic

@Neilos-sd6ti

Ай бұрын

Garlic garlic and oil

@rdizzy1

Ай бұрын

There are, I've gotten chipotle aioli that has no garlic in it.

@EggsBenedict1

Ай бұрын

@@rdizzy1 did you even watch the video? bro just came into the comment section to look like an idiot

@DaxianPreston

Ай бұрын

In the end it doesn’t even matter. Food and language evolves with society and things change. Eat what you think is delicious and call it whatever you want.

@mikesquashborn2440

Ай бұрын

@@rdizzy1bro please watch the video

Subway has a sauce option called "vegan garlic aioli", which has always confused me, as aioli is already vegan and has garlic as a main ingredient.

@yesyesyesyesyesyes2021

Ай бұрын

People usually do those types of things for a reason, I assume people were asking if it was vegan or if it had garlic in it so much they had to specify 😂😂

@razordrive3238

Ай бұрын

I have been served aioli on a vegetarian burger that was decidedly *not* vegan, because as he said here, it was not aoli. The extra clarifying word is needed because americans use aioli to mean "Flavored Mayo" often enough that the actual meaning is completely ambiguous, and so if people need it to not have egg, just saying aioli alone is not enough.

@randommachine2082

Ай бұрын

Same reason wine makers label wine as vegan when it almost always is unless they use a specific type of binding for the barrels that no one uses anymore made of animal fat: people are fucking stupid

@m.f.3347

Ай бұрын

they probably mean like, Hellman's vegan mayo with added garlic flavouring

@MaximusChivus

Ай бұрын

In the US, Aioli is mayonnaise. Like it or not, it's just a bastardized loan word, like many loan words are. Definitions change based on usage.

Reminds me of the time our manager put "pan-fried pierogis" on the menu because it sounds cooler and then we got 8 orders of pierogis sent back that night because they were deep fried, not pan fried.

@Agent_Cobalt

25 күн бұрын

How fucking dare you

@kelleyblack

6 күн бұрын

​@@LMvdB02 in my language we call potato chips chipses bc the world chips became singular

@mist8814

6 күн бұрын

​@@kelleyblackwhat language uses chips as singular?

@giegerernst2014

5 сағат бұрын

​@@mist8814Russian, for example. "Chips", "nuggets" are used as singular, for example

I like this guy. I thought I was losing my mind for a long time but am now realizing I let people who didn't know what they were talking about influence my knowledge.

@fuckhandsmike

3 күн бұрын

Ok dummy

lord please protect me before i hit publish on this extremely controversial message amen

@balegdeh.

Ай бұрын

as a white refrigerator this video offended me

@theSafetyCar

Ай бұрын

Thanks for mentioning the argument about the mayo, I was about to pipe up and say bit too white for real mayonnaise.

@thekingoffailure9967

Ай бұрын

Inshallah 🙏🙏🙏

@amirhamza8924

Ай бұрын

Lisan aioli Gaib!

@ShaneCranor

Ай бұрын

Ok but that chipotle "aioli" is straight fire

Did you mention the Italian chef to avoid a Spanish-French war in the comments?

@alvarorodriguez1592

Ай бұрын

And it was the wrong move

@imnonene

Ай бұрын

To incite a Spanish-French war

@Astronometric

Ай бұрын

In Italy most people do not even know what aioli is.

@IsaVarg

Ай бұрын

@@Astronometric That is the funniest internet lie I've heard in a while.

@Neilos-sd6ti

Ай бұрын

Allium et oleum.

It's called all-i-oli (literally "garlic and oil" in Catalan) and it's a traditional Spanish sauce that has nothing in common with mayonnaise.

@mateeeeeo

Ай бұрын

Exactament venia a dir-ho

@jagorsimp7020

Ай бұрын

Aioli is equally Spanish and French. Comes somewhere from Catalan country (either side of the border) and Occitanie.

@callanc3925

26 күн бұрын

Damn you need to clean your ears because he literally explained a commonality in the video: Theyre both oil mixed with an emulsifier.

@victorgc_

24 күн бұрын

@@callanc3925 "all" means garlic, as I said, so it can be the only emulsifier here. Mayo is not all-i-oli lmao.

@victorgc_

24 күн бұрын

@@jagorsimp7020 All-i-oli is Catalan, thus spanish. Out of the question.

Marketing scams will always be a part of our lives its refreshing to see posts like this thank you❤

I wonder what my 5 year old would say if I asked him where Hang Up the phone came from.

@Sylrieth

Ай бұрын

Sometimes I wonder if my 19 year old coworkers even know 😅

@drakep271

Ай бұрын

I'm 23 and didn't know 😂 we had some of those 📞 shaped phones in my house but they sat on a table, not mounted to the wall

@CraftHarlot

Ай бұрын

Yes! And the hand sign for 'phone call' has changed from the finger and thumb out next you the ear to a flat hand holding a cell phone.

@Koinidj

Ай бұрын

@@CraftHarlotWhat!? That’s a new one on me! This blew my mind, but on second thought it makes sense, haha! 😅

@apathetic_aesthetics

Ай бұрын

​@@CraftHarlotI've never seen someone use a flat hand to signify getting a call 🤔 I still use the hand with thumb and pinky out (which is also the ASL sign!) and I grew up only seeing a hanging phone when I went to my grandparents

I knew there was a distinction, but never knew what made true aioli true aioli. Thanks, Shaq!

@Skurvy2k

Ай бұрын

What on earth do you mean by 'true'. "Authenticity is a farce" Internetshaquille

@CaronDriel

Ай бұрын

@@Skurvy2k Ha! You know, I actually debated using quotation marks around the word "true".

@sablesoul

Ай бұрын

@@Skurvy2k True as in relative to a specific definition. It would be dumb to be like "true cheddar? processed cheese product is totally the same thing"

@thejesusaurus6573

Ай бұрын

@@Skurvy2k Authenticity can be a farce but we can still need or want accurate descriptors. If someone wants garlic mayo that's fine. If they want to use it in ways the would make both french and italian chefs pull out their hair while vomiting thats fine too. But there is nothing wrong with pointing out that Aioli originally meant oil emulsified with garlic, and that thtats different than different oil emulsified with egg. And that you might want one or the other and not be able to get it because of lax naming conventions.

@Leto_0

Ай бұрын

​@@Skurvy2k are you really trying to pretend intelligence by being pedantic about something THIS video already explained?

But this is so important to talk about. I was just recently diagnosed with celiac disease. And WOW has my mind been ever so blown with food labels and what's truly in things! It's so difficult knowing what is actually in products. Thank you for speaking about it!!

You are filming with a camera that doesn't use film. Very good analogy!

Aioli is American for “upcharged mayo”

@jacobe9187

Ай бұрын

A true staple of American values lmao. 😂 The bureaucrats are coming for you now for dropping the facts on them.

@Eva86d

Ай бұрын

No. Alioli has no eggs in it.

@OurayTheOwl

Ай бұрын

Why shouldn’t they upcharge? It’s more expensive to make than straight mayo

@andrewferguson6901

Ай бұрын

​@@Eva86dbud... you seem awfully confident for someone so hopelessly confused

@BlueWarsame

Ай бұрын

Did u even watch the video 😂😂​@@Eva86d

I know it wasn't the point of the video but I appreciate the callout on the usage of the word confit. It's like when people use the word bisque for any kind of soup (looking at you tomato bisque).

@LoFiAxolotl

27 күн бұрын

When americans don't just lack their own food culture but have to pervert everyone elses because their pallets are only used to the tastes of fried and salty

@ayasha89games66

27 күн бұрын

It's still a bisque cry about it punch punch

@MFWb00bi3s

23 күн бұрын

Confit just means preserve though. Make herb confit by taking fresh herbs and store then in salt until dry. Make lemon confit by storing in sugar until liquid is withdrawn. Meat confit by cooking and storing in it's own fat to make it last longer (that is the point). The guy doesn't understand.

@jonslg240

17 күн бұрын

They should just call it Maioli

@Quickpatch12

15 күн бұрын

I have never heard of confit in my life

This series is a MASTERMIND idea! You can probably do at least 100 more of these videos!

Agreed, a regional chain in my area does both single serving sizes and half pints. The single serving is called aioli, the half pint is mayo. But you wouldn't know usless you ordered online.

Here in Catalunya, allioli has only three ingredients: garlic, olive oil and salt. Any other combination is an unforgivable sin and also French (aka evil)

@louleloup2607

Ай бұрын

In France aioli is the exact same I'm afraid to inform you.

@canaldecasta

Ай бұрын

@@louleloup2607 Afraid of the Ñ but "brave" enough to dunk on the French. Classic.

@qqq__n

Ай бұрын

@@canaldecastamocking france is a global sport already

@louleloup2607

Ай бұрын

@@qqq__n and we French are the first ones to take part in it

@oz_jones

Ай бұрын

​@@louleloup2607 ew, a F*enchman

I... Literally only just now put together that aloli is a portmanteau of the words for "garlic" and "oil" in like most latin languages

@damantioworks

Ай бұрын

Same here

@thehousecat93

Ай бұрын

Even in English, onions, shallots, and garlic among others are alliums. The word lives on in our classification system.

@Dynamo33

Ай бұрын

Aglio-olio or allioli would be correct. Aioli is some Frankenstein monstrosity in between

@thehousecat93

Ай бұрын

@@Dynamo33 that’s what a portmanteau is. A Frankenstein-ian combination of two or more words.

@Dynamo33

Ай бұрын

@@thehousecat93 What I was saying is that portmanteaus for that already exist. I suppose it's valid, but it seems weird considering there were already words for it and the name is not even formed using English words.

Bro for real this grinds my gears! THANK YOU for calling out all the people labeling these two different sauces the same thing 😭

Um traditional aioli does often have egg yolk in in, it is just way heavier in the garlic content to the point of being spicy and is made with a mortar and pestle so it has way less air beaten in.

Got damn, these are the best shorts and also FINALLY, Aioli literally means garlic and oil

@EvilLobsterKing

Ай бұрын

That's a very silly thing to say when the word is used regularly by millions of people to describe something that also has egg yolk in it. The meanings of words change all the time

@BichitaQ

Ай бұрын

​@@EvilLobsterKing I agree that words change meaning, but I think the original comment is referencing the fact that aioli is a compound word of the words ai + oli which mean garlic and oil, respectively.

@EvilLobsterKing

Ай бұрын

@@BichitaQ that is a very reasonable point. If only the word literally hadn't had its meaning so changed. But alas, egg (and oil) on my face

@thejesusaurus6573

Ай бұрын

@@EvilLobsterKing they do and that's fine, but now we need something to call oil emulsified with garlic incase we dont want garlic flavoured mayonaise. And until we come up with that word, pointing out what aioli "really means" is the best option we have.

@Leto_0

Ай бұрын

​@@EvilLobsterKing did you not watch the fcking video? He said that in the fcking video, you aren't smart. I just decided right now that a horse is a car. What? You have a problem with that? But you said that words change all the time and it doesn't matter... Oh, were you just trying to pretend to have wisdom? Oh am I being sarcastic, and this should all be obvious to anyone with moderate intelligence?

One of the best shorts series on KZread!

Dude listen….i don’t know why i like these shorts so much…but I do, so your formula is working.

As a spaniard ive been told that originally aioli was just garlic and olive oil but even if your getting homemade aioli your still getting it with an egg because it just makes it easier to use. The issue with not using an egg is that if you move grom where you made it to somewhere with a different temperature itll instantly seperate (for example when my parents made it outside in winter in spain and then went inside.). To me the real difference between aioli and mayo should be the fact that mayo will always have an acid of some sort, it changes between vinegar or lemon, ect but its always got an acid. Aioli on the other hand doesnt have an acid. Mayo also tends to be white for this reason as well as the fact that it tends to not use olive oil while aioli is a yellow colour (sorta). Anyway what im saying is that basically every aioli nowadays will have egg because otherwise it takes way too long to make, however real aioli will never have an acid

I bought garlic aioli at the store the other day. I was excited to see it easily available, because I had made some a few years ago and it was delicious but touchy and difficult. After I got it home I was disappointed with how it barely tasted like garlic and just felt like some generic creamy paste. Figured it was cheap and full of preservatives. Now I know it was just mayo with flavouring lol

@Neilos-sd6ti

Ай бұрын

If you want to taste the real thing do this: 1 garlic clove(bigger spicier) 1 egg yolk Extra virgin olive oil Salt You can use either a mortar(prefered) or a bowl with a whisk. Skin the garlic and put it in the mortar with salt to grind it into a thin paste, if you dont have it just cut it thinly then use salt and the knife blade to mash it into a paste. Once done with the garlic paste(pls use fresh garlic) add the eggyolk and mix it, starting to add olive oil progressively to emulsify it. If you dont wanna use egg switch the eggyolk for 5-6 garlic cloves, make a paste and then emulsify it with olive oil.

@ezrafriesner8370

Ай бұрын

@@Neilos-sd6tithat’s still just garlic mayo. Aioli is garlic and oil and nought else

@thekingoffailure9967

Ай бұрын

@@Neilos-sd6ti I used garlic and olive oil with a few drops of lemon juice. The touchy part was getting the consistency from the food processor. And I quickly found out I had to make a whole lot to have enough in the processor for it to even mix it. Ended up with a giant jar full that went bad in a week.

@MaximusChivus

Ай бұрын

​@@ezrafriesner8370 I hate to break it to you but modern aioli uses both, since garlic is a relatively poor emulsifier. The difference for homemade mayo versus aioli is the quantity of garlic you use.

@ezrafriesner8370

Ай бұрын

@@MaximusChivus maybe where you are from. But in the places where aioli is traditional and a key part of their culinary culture, the distinction is made. If you come to a Catalan speaking household with garlic mayo calling it “aioli”, they’re kicking you out.

Spaniard here: allioli, as it has already been mentioned in the comments, means garlic and olive oil in catalan. The original version is literally the same as the lebanese toum, minus the lemon (it was sometimes used; but it wasn’t mandatory. Just be warned, using AOVE instead of a neutral oil will make it taste so strongly you won’t be able to kiss anyone for a while lmao). Nowadays, as it is a harder sauce to emulsify and stabilize (and more time consuming, specially if you use the traditional pestle), most people eat and buy the so called “ajonesa” aka garlicmayo, because egg helps to make the strong flavor milder and yields a bigger emulsion jajajaja Unless from the catalan speaking zone of Spain, most people haven’t tried the original. (I personally love it, but it can be really really strong) So even if I personally haven’t tried the “””aioli””” from the USA, i don’t believe its flavour and composition is very far from the commercially available brands here jajaja BTW, heavy side eyeing by my part with the mention of an italian chef. But i understand to prevent the flame wars lmao. Anyways, if anyone is interested, The name allioli is both French and Spanish (but more heavily spanish) simply by virtue of the historic catalan speakers distribution (the actual territories made by the southern-east of France and the northern-east of Spain)

@bookisland6515

Ай бұрын

btw, AOVE is EVOO in english 😮

@amissguided

Ай бұрын

@@bookisland6515 Ohhh thanks! I forgot the acronym wasn't the same jajaja

@andrewferguson6901

Ай бұрын

Top comment?? I think so

@meesh8023

Ай бұрын

Thank you for mentioning toum!!!

@alexsbt

20 күн бұрын

Aioli is not "more spanish". It is an occitan word

Yo, i actually didnt know this. Youre in the 1 percent of youtube shorts that are actually useful

I'm glad someone said it. So sick of people thinking mayo and aioli are synonymous.

I am here to shoot the messenger. Actually the video is spot on, I just found it funny that you said “an Italian chef”, which concerning allioli (or whichever variation of the spelling you want to use) is like talking about how a Greek chef would do pesto. Not necessarily wrong because there’s obviously a Mediterranean overlap, but still curious as to why that was the example of choice. Evidently nitpicking here tho, keep it going w this series :)

@chickenfishhybrid44

Ай бұрын

Probably in hopes of boosting engagement via comments like this. Idk about him in particular, but creators constantly add incorrect or controversial things into their videos on purpose.

@jonetxaniz783

Ай бұрын

@@chickenfishhybrid44 right that could be it and I’ve seen some others do it too but it just seemed out of place in a purely informative video like this

@youtubeuser3182

Ай бұрын

I found it funny but also triggering when he pronounced “yoLk” with a hard “L”

It is extremely easy and not time consuming to make your own of either product. It tastes so much better that you will wonder what you were eating before... And you will also know exactly what is in it.

@michealpersicko9531

Ай бұрын

aioli probably but with homemeade mayo i couldn't taste a difference between making it vs hellmans. Hellman's tastes just as good for what 99% of people use mayo for and lasts a lot longer.

@methyod

Ай бұрын

@@michealpersicko9531 I think there's a pretty significant and noticeable difference between homemade and Hellman's, depending on how you make it. It's certainly more noticeable if you whisk instead of stick blend, totally different consistency. The big advantage to homemade is that you can use any kind of fat you like; olive oil or bacon grease will yield a totally different result than neutral oil, and if you stick blend, it's trivially easy to add other flavors; my favorite combo is bacon grease, dijon, and capers. All that said, store-bought can be better for certain things, especially a classic/not-fancy burger.

Actually you were talking about alioli - catalán garlic, salt, and olive oil spread. Aioli (without "l") comes from France and uses egg yolk as well.

In my country the Netherlands and also in Belgium it is actually regulatory for "mayonnaise" to have at least 70% fat and 5% yolk. If there is less of that amount the name of the product needs to change like; Mayo, fries sauce or halfanaise. Vegan mayo is also not allowed to be called mayonnaise.

if you want to know how to make all-i-oli (yes, it's catalan, not italian or from anywhere else) look a catalan recipee. aioli is a bad rewritting of all-i-oli, that literally means garlic and oil in catalan.

@Joshua-fi4ji

28 күн бұрын

Technically Allioli is Spanish/Catalan and Aioli is French. They both derive from a similar Roman condiment and developed separately. Most of the world knows it as Aioli due to the French and British influence on the world, but I would call it allioli and associate it much more with Spain.

@duck-cc4cx

11 күн бұрын

waht is a. catalan

@drantil

11 күн бұрын

@@duck-cc4cx someone born or residing on Catalonia

It's clear that you put in a lot of pre-work on this series with the regularity and quality that each one has.

In Europe we have laws that the product has to be what it is named. That's one of the reasons why so many American food products are banned here.

I just found this guy today! I’m in love with the knowledge! I don’t care how many wives he already has, I’m in!

It’s getting so bad I won’t be surprised when ketchup starts getting labeled “tomato aioli”

legitimately didn't know aioli was emulsified garlic... learned me something today

@FinneasJedidiah

Ай бұрын

It's not emulsified garlic. It's olive oil that is emulsified using garlic.

@annasanchez1817

Ай бұрын

Fun fact it comes from catalan allioli which is made up from 3 words: all = garlic, i=and, oli=oil, so the name really has all the ingredients in it :)

@raerohan4241

Ай бұрын

​@@FinneasJedidiah An emulsion of garlic and oil

yeah there's absolutely zero chance of me caring but i see your point

This is so true, and on top of aioli often being flavoured mayo, i urge everyone to watch one of the many short documentaries on youtube that explain how companies and restaurants profit off the use of fake truffle oil and other truffle products. sure it tastes like truffle, but its almost never actually truffle, which is crazy since they hike the price as though it is.

Thank you for this! I always thought having a special word for garlic flavored mayo made no sense.

Fun fact that exact aioli is what burger king used on the candied bacon whopper -a burger king employee

@alb7466

Ай бұрын

that shit was bussin fr

You made this great case for why they shouldnt be called what they are now, and then fully convinced me the opposite direction with the film anology lmao

In Belgium, mayonaise can only be labeled a such at specific percentages of fat and egg yolk. Other stuff is labeled as "mayo"

Thank you for your service. This is giving me so many answers to questions I have had for years. This whole series should be in the Library of Congress

@deefee701

Ай бұрын

Me too and "I knew I was being ripped off!" Just more $ making.

As a certified mayo hater, I've always thought actual aioli sounded pretty good. But I can't find actual aioli anywhere because it's always just mayo and it makes me want to tear my hair out

@McNasty43

Ай бұрын

Since it's made with raw garlic, real aioli can be VERY strong. Aioli is closer to Toum (Lebanese garlic paste) in flavor than it is to mayo.

@Twisted_Logic

Ай бұрын

@@McNasty43 Good. I like strong raw garlic flavor

@donnawestbrook8992

Ай бұрын

Why not just make it?

@Twisted_Logic

Ай бұрын

@@donnawestbrook8992 No blender. I should probably get one, though. Plus, I can't exactly get away with that when ordering at a restaurant

@alvarorodriguez1592

Ай бұрын

Alioli is made with mortar and pestle. I've never been able to do it with a blender. Hope it helps

Someone who understands Spanish societal issues. Thank you

Bro was smart enough to part himself from the situation saying "don't shoot the messenger".

Then what DO we call garlic and egg yolk containing spreads? Just “garlic mayo?”

@booon-booon

Ай бұрын

yeah pretty much

@alvarorodriguez1592

Ай бұрын

Mayoli

@marietailor3100

Ай бұрын

Yup!

@monk3y206

Ай бұрын

garlic flavoured mayo, maybe? oil emulsified with egg yolk becomes mayo, then add garlic to flavour so it become garlic flavoured mayo? oil emulsified with garlic becomes aioli, it doesn't make sense to add egg yolk in aioli so I don't know what to call this. note: I don't eat mayo or aioli, and it's rare in my hometown, so this is what I just guess from my own common sense using what I learnt from this short and its comments.

@dimitrifake53

5 күн бұрын

​@monk3y206 It more of a flavourful thing. If you added egg yolk it would have more eggs type taste.

This series is awesome. Keep it up

Most interesting video I've seen recently. I consider myself somewhat food-knowledgeable but this was super new to me. Great video.

"it shouldn't be able to call itself that" *Laughs in frivolous willing ignorance of the fentanyl problem*

I’m glad someone else takes this so seriously. If you’ve ever had to be separated in an argument about Russian vs thousand island you too know what I’m saying

I actually was wondering about this the otherday when my sister bought a fancy aioli and it wasnt what i thought it was. Now it makes sense

You are doing god’s work. I’m binging your whole channel

Massive respect for trying to consolidate culinary terms and definitions. Chefs are cutthroat.😬😬😬

Adam Ragusea has an excellent video on emulsions and aioli

@shadowly114

Ай бұрын

Adam Ragusea is best, he is philosopher rather than a cook.

It’s why, even though you have A LOT of local specialities in every state, many outsiders do not even consider American cuisine food.

The way you speak has the cadence of someone informing me of life or death information.

Big mistake. Aioli isn‘t italian, it‘s spanish. In Italy we would call it „mayo with garlic“. I‘m italian and I‘ve been going for summer vacation to spain every year since I was born, so I‘m confident

Don't tell people in Southern France about this, some of them will skewer you. Since they definitely use egg yolks and lemon juice in their aïoli and while it is still a different beast than the garlic flavored mayo, it's also much closer as well.

This is why I was so confused when my burger just had more mayo in it versus any aioli

This series is really good. The polenta/grits/corn meal one was helpful. Thanks Shaq.

One of my favorite conversations with my wife was about condiments. “Oh I don’t like condiments.” She proclaimed. “No ketchup or mustard. Maybe a nice aioli” I replied “oh you mean fancy mayo” After watching this, I can confirm she did in fact mean fancy mayo.

@cannottrust3710

Ай бұрын

Commercial Mayo is fluffy oil, and Aioli is fancy Mayo 😂

@quint2568

Ай бұрын

I'm a food purist. If you can't make food without condiments you have failed as a chef.

@kylen6430

Ай бұрын

@@quint2568 that’s nice

Love your videos! Real quick aioli is from Spain/southern France, not Italy. But Italians have also historically made an “aioli-like”

Dang, I'm learning so much from your videos. Thank you. Keep 'em coming! :D

This was really informative. I worked in a restaurant for over 8 years and never knew this.

So aoli is just toum ?

@alvarorodriguez1592

Ай бұрын

Yes

@mimilune2746

Ай бұрын

@@alvarorodriguez1592 huh, my world turned upside down

@alvarorodriguez1592

Ай бұрын

Well, they come from different traditions, and I maybe there are some minor difference in texture, garlic/oíl proportions...but you know... they're the same thing xD

@1tortillapls

Ай бұрын

Toum just means garlic in Arabic, u can say toum paste or toumieh (like how we say in Arabic)

Some *traditional* recipes do call for egg yolk to get a _milder_ flavour. That is the style that became more popular.

and that's why reading the labels are important

Omg! Thank you! You have taught me what aioli is today!

Agreed!

Aioli? In Italy we do not even know what it is. Luckily. Thank you for your service of educating people about food and protect them against food scams.

@gacd2104

23 күн бұрын

He said Italian because if he said Spanish or French he would cause a war in the comments

Right. My father in law made Aeoli with anchovies and garlic then added that to tomato paste for a pasta sauce.

Toum is a good spread. remove the garlic germ, (the garlic clove's core, the little sprout in middle) and you blitz it while adding canola oil, or a light flavored oil. It goes great on everything.

The worst part is when they call it "garlic aioli" Im not Italian but even I know thats wrong...

Ranch is a mayo based sauce, if we're ruining people's days with mayo facts

@mae8646

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Ive actually used ranch to make tuna salad sandwiches before, it works suprisingly well

@jac1011

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How do people not know this? I never got what was people's assumption.

Very interesting comparison to "filming" I appreciate you going the extra mile

You’re telling me in an alternate reality I could’ve had aioli without the condiment that ruins food? That would be amazing.

Yes I think this is especially bad because people can be allergic to eggs. I love aioli but like I cannot eat mayo.

That's exactly what i was wondering yesterday in grocery store lol. I wasn't sure what the difference was

As a panera worker, our chipotle and garlic aioli has mayo as the first ingredient on the jugs they come in

Oh so that's why aioli sometimes is an olive oil sauce but othertimes is a mayo sauce. We used to make oil based aioli in the kitchen I worked at

Interesting! I did not know this, especially that garlic is an emulsifier 🤔 thank you for this information 😊

period queen, thanks for spilling

Buddy loves semantics

I appreciate your content man, thanks for talking about food knowledge

That's why we say "recording". Some people just don't make the switch. 🤷‍♂️

"Dont shoot the messenger" *scrolls down "These are the fastest firing..."

Thanks for reminding me to put Mayo on my grocery list.

As someone with an intolerance to fructans there is nothing worse than looking for mayo at the supermarket and finding every single one has garlic in it.

Thank you so much for explaining the difference!! Finally

Fun fact: It isn't a "camera" either. A camera is the bellows like box on the oldest kinds of photographic equipment. Not too many of those these days, but we just shortened it. Kind of like throwing garlic into mayo.

I had no idea, thank you for informing me, honestly didnt know the difference

This channel be having me like "who asked?...actually that is pretty informative"

What really gets me is the wasabi we have in north America. It's literally horseradish, mustard, and green food colouring.

Can't believe it didn't know that aioli was just garlic and oil. That's the literal translation. Thanks!

25 years ago aoli was simply emulsification with garlic...... Since then ,The term aoli has been used to describe any attempt at a emulification.......

I hate mustard but almost every homemade vinaigrette has mustard as one of the ingredients. I substitute the mustard with roasted garlic bulbs that I mix into a paste-like consistency after the bulb has cooled. Sooooo good!

Duke of Demise is insane for Infernity. One version of a deck has it's combo line that uses Proxy F Magicia to fuse 2 Infernity names into Starving Venom Dragon, so now with Duke of Demise this line gets an extra normal summon, graveyard recursion, and even a potential material foe Beatrice instead of just a big body and setting up the grave to immediatly revive the monsters you sent there.