A Tantalizing Conundrum: Unraveling the Delectable Garlic Mayo Spread

AIOLI is a delicious, creamy sauce that originates from the Mediterranean region, particularly from France and Spain. It is made by combining garlic, lemon juice or vinegar, egg yolks, and olive oil. The name “aioli” comes from the French words “ail” (meaning garlic) and “oil” (meaning oil), highlighting the two primary ingredients used in making this spread.

To make a traditional aioli, you would start by crushing or mincing fresh garlic cloves. The garlic is then mixed with egg yolks, which act as the emulsifying agent, helping to bind the ingredients together and create a creamy texture. Lemon juice or vinegar is added for acidity, which adds a tangy flavor to the aioli.

After combining the garlic, egg yolks, and acid, the olive oil is gradually drizzled into the mixture while continuously whisking or using a blender. This slow addition of olive oil is crucial for creating a stable emulsion. As the oil is incorporated, it forms a thick and glossy sauce with a consistency similar to mayonnaise.

The flavor of aioli is rich, garlicky, and slightly tangy, making it a versatile and popular condiment. It can be used as a dip for fries or vegetables, a spread for sandwiches or burgers, or even as a dressing for salads. Its creamy texture and bold taste add a delicious kick to a wide range of dishes.

In recent years, the term aioli has been used more broadly to refer to any garlic-flavored mayonnaise. However, purists argue that true aioli should only contain garlic, egg yolks, acid, and olive oil, without any additional ingredients like mustard or other flavorings.

So, the crossword clue “Garlic mayo spread” is likely to be referring to “aioli.” With its rich and flavorful profile, aioli is a popular choice among food enthusiasts looking to add some zing to their meals.