Years ago when I read Julia Child’s My Life in France, I was struck by how often she spoke of homemade mayonnaise and her attempts to perfect it for the sauce chapter of Mastering the Art of French Cooking. I was pleased to discover how easy it is to make at home and how much better it tastes than the store bought varieties.
There’s another variation of mayonnaise known as aioli. Aioli was originally a sauce from southeastern France made from garlic, olive oil and lemon juice. However, many aioli recipes now include eggs as an emulsifier. Don’t tell anyone, but I actually use the exact recipe for both mayonnaise and aioli. I consider aioli to be a fancier, flavored variety of the sauce while mayonnaise is used as more of a sandwich condiment. Today I’m guest posting over at Safest Choice Eggs where you’ll find a base aioli recipe as well as variations for pesto aioli, white truffle aioli, roasted garlic aioli and Sriracha aioli. I’m labeling them as aioli instead of mayonnaise but feel free to argue with me. I know I’m making up my own logic here. Whatever the name, these variations are absolutely delicious as dipping sauces (and yes, even on a sandwich). Get the recipe here.