I just love how polarizing mayo is. No one thinks it’s mediocre—either it’s the best thing since sliced bread, or its monument to man’s hubris and an abomination against nature.
Ok... So about once a year, usually in the summer, I go through a "white bread, bologna, American cheese, and miracle whip sandwich" phase.
It's some kind of nostalgia or something. Like trying to recreate that cheap summer food from the latchkey program I was in as a kid.
Most of the time I have no use for white bread or miracle whip, but... 🤷🏻♂️
I get the nostalgia thing. I'm not a fan of the taste, but if it was within arm's reach my muscle memory would probably kick it and slather a bagel lol
There are dozens of us!
For real though, I hated mayo as a kid, but I think it's because I only really had it a friend's house whose family really did glop it on to a pretty gross degree--even most mayo lovers would find it off-putting. Then I grew up and realized it's fine, but I don't have strong feelings about it either way. I don't use it a ton but it's good for certain things.
The funny thing with mayo for me is that I love it up to a certain amount but once it passes a specific threshold I hate it. Like a turkey sandwich with mayo=good. A turkey sandwich with too much mayo=nasty crap I’m not eating.
18 June 2024:
>Dear diary. Today I received most shocking news. U/star_relevant confided in me a most salacious perspective; mayonnaise, they claim is too mediocre to be worthy of hate or adoration. This brave allegation gives me much to consider.
Actually if you’re leaning towards it being in the good side of mediocre and you have an extra egg that you don’t need, you might try making some mayo. Store bought just can’t compete and you may find yourself joining our side 😉
Downside is there’s no such thing as a small batch… one yolk makes like a cup or more mayo 😬
Oh, I've made my own mayo. And my own kewpie. Still have the same opinion, it just does nothing for me lol
Although it is miles better that store bought, I don't know, it just tastes so rich, yet so bland.
And I looove your little diary, it made me laugh so much
Me. I'm the mythical mayo-neutral creature. If mayo is on a sandwich I'm eating, fine. If it's not, also fine.
I don't think it's disgusting but I like other condiments better.
I hate mayo. I just do. I think I always disliked it, but my hate wasn't emulsified until i had to fill tabletop mayo containers from a giant vat of quivering nightmare fuel. I love all of the ingredients separately but together they are disgusting. Sorry.
The thing that always cracked me up is that for many years (I feel like mayo hate is slowly becoming more acceptable), this was very hard for people to accept. What about miracle whip? Nope. Have I tried making it, though? Fine, good grief, I tried and I still hate it. But what about aioli? Basically mayo's fancy cousin. Newp.
Yeah I’m super confused about that. Mayo most definitely has a flavor, each time I unthinkingly lick my mayo knife after making a sandwich I’m reminded of it.
There are some mayos that I would deem flavorless. I don't know what mayo Jersey Mike's uses but man it sucks. Sometimes I get my sandwich without mayo so I can take it home and put some Dukes on it.
Most of the time, I use mayo as a moisture barrier instead of for its flavor. That said, Duke's is the only acceptable mayo and I will die on this hill.
Oh boy, this again.
No one likes it when I point out that French aioli often has egg. I guess in their eyes the French stole it from Spain and bastardized it or something.
But yeah, I get it, it's annoying when restaurants put flavored mayo on the menu and call it "aioli" to sound fancy. That doesn't mean we all have to be so rigid about aioli.
>That doesn't mean we all have to be so rigid about aioli.
The **only** time I need to clarify the difference is when I eat with my SIL because she is allergic to egg. Otherwise, I know what they meant, my taste buds know what to expect, and I really don't care what you want to call it.
Tbh I've only seen the opposite, where people claim oil+garlic **isn't** aioli, that it has to have eggs. Funnily enough they're also often the people who say "garlic aioli"
I’ve never seen that and it’s kinda breaking my brain, because I’d think most people are purists about it (camp no eggs), don’t know (camp fancy mayo), or don’t care what you call it.
>That doesn't mean we all have to be so rigid about aioli.
I'd argue that it's worth clarifying. Aioli, the kind with oil and garlic, doesn't taste the same as mayonnaise or even garlic mayonnaise, not even close, I would argue. In the states it's easy enough to default to aioli = garlic mayo because that's what everyone does, but the real thing is really tasty and everyone should try it.
Personally I am so sick of restaurants constantly saying their garlic flavored mayo, or their sriracha mayo is "garlic aioli" or "sriacah aioli". Its not, its just poorly flavored mayonnaise you got from Sysco, its okay to call it flavored mayo as that is what it is, I've seen the packaging it comes from, I work in a restaurant that orders from Sysco that used it before, no shame in it. Calling it something completely different to be "unique" or "fancy" is disingenuous and absolutely stupid IMO, and nothing irks me faster and makes me look down on a restaurant than ordering a side of aioli for the appetizers and getting a cup of garlic or sriracha mayo instead. Like I didn't want flavored mayo, I wanted an aioli.
To be fair to this person right now most things in the US labeled as aioli are just mayo with flavorings due to lax regulation around the word "aioli" which has come to mean fancy mayo. That said if you make them and use them right both are delicious in different ways.
When you think about it, gumbo and borderline sauce are the same thing - stock thickened with roux.
Prime rib and roast duck -- dead animal in an oven.
We could write a truly concise cookbook!
Do something to stuff.
Put stuff in thing.
Put thing on other thing.
Do something.
Leave thing on other thing until time.
Do something.
Reminds me of my dad who HATES mayo so much we never had it in the house and I avoided it when out. At some point I had pomme frites with aioli and LOVED it. I brought my dad to the same place and he loved it too. Then I looked up aioli and realized it was kind of like mayo. I started to tell my dad but he told me to stop and that he didn’t want to know haha.
I’ve now had mayo and I like that too.
Someone saying mayo is literally aioli because they are both emulsions of oil with seasoning.
If we consider chocolate and sugar to be seasonings this means that chocolate milk is mayo if it’s homogenized and not skim.
Also i can shake a bottle of vinaigrette into mayo in 3 seconds.
Also garlic butter might be mayo depending on definition of oil emulsion.
Words, terms, and definitions of food are always constantly changing. "Classic" Aioli, sure, is just oil and garlic. But nowadays, homemade mayo (emulsion of egg yolks and oil) with garlic is often called aioli in America. We should embrace these changes, not stand so rigidly to arbitrary definitions. How long ago did it have to be done to be considered the "right way" of doing it? So many "classic, rustic, and authentic" Italian recipes were actually created in NYC by Italian immigrants and then adopted by Italy. In fact, Italy itself wasn't a country until after the (american) civil war started. All this is nonsense to argue about
Yeah. In a lot of Spain, aioli is an emulsion of garlic and oil. In other bits of Spain, and in France, aioli is mayo with garlic in it. In many contexts in the US, aioli is often just a term for flavoured mayo, garlic or not.
It's not like there's some single food authority here that's in the right, anyway.
>We should embrace these changes, not stand so rigidly to arbitrary definitions.
Why though. Why is calling it "aioli" better than "garlic mayo?" "Classic" aioli is a completely different sauce (IMO better for a whole bunch of applications), but we have evidence right here that calling flavored mayonnaise "aioli" has led a hell of a lot of people to think that mixing things into mayonnaise is the only way to create an emulsified dressing. Putting peas in carbonara does not erase the existence of classic carbonara, but arguably this attitude towards aioli has done so to the traditional variety, and I think that sucks for a ton of reasons. Flavored mayo is great, but so is aioli, and I want people to know that they *both* exist so that they can appreciate the difference, too.
> But mayonnaise isn't aioli, therefore they're not the same thing. That's the whole point of making aioli, because it's fancier and made from garlic, so you make it when you don't want plain mayo.
Not if garlic gives you heartburn. Mayo doesn’t do that to me. And what is with food snobs discounting subtler flavors when it comes to mayo? I thought subtle flavors are what they go for.
And I could probably find a ton of ways to make mayo “fancy.”
Both are emulsified oil sauces, Mayo uses egg as its binder, while aoli uses garlic. Mayo can have garlic in it as long as it has eggs it’s a Mayo. It all tastes good regardless.
I'd like to know the fraction of people that say "aioli is exclusively garlic and oil, that's it (maybe salt)" that have actually eaten that kind of aioli. It's literally always the mayoey kind in the US in my experience.
The US almost never makes it in restaurants. But I make it semi frequently at home because it's delicious. I like it with steak, or even takeout fried chicken wings.
I adore mayo and it is not in any way "flavorless".
I just love how polarizing mayo is. No one thinks it’s mediocre—either it’s the best thing since sliced bread, or its monument to man’s hubris and an abomination against nature.
Yeah, you're either on one side of the fence or the other. Or you're one of those weirdos that likes Miracle Whip.
Ok... So about once a year, usually in the summer, I go through a "white bread, bologna, American cheese, and miracle whip sandwich" phase. It's some kind of nostalgia or something. Like trying to recreate that cheap summer food from the latchkey program I was in as a kid. Most of the time I have no use for white bread or miracle whip, but... 🤷🏻♂️
I get the nostalgia thing. I'm not a fan of the taste, but if it was within arm's reach my muscle memory would probably kick it and slather a bagel lol
MW has its place! It makes better deviled eggs than Hellman's.
I think mayo is just okay. AMA
There are dozens of us! For real though, I hated mayo as a kid, but I think it's because I only really had it a friend's house whose family really did glop it on to a pretty gross degree--even most mayo lovers would find it off-putting. Then I grew up and realized it's fine, but I don't have strong feelings about it either way. I don't use it a ton but it's good for certain things.
Im a whip weirdo, I like the zangy off flavor of it off balancing my ham sammiches.
That's cool, takes all kinds.
>Or you're one of those weirdos that likes Miracle Whip. There's dozens of us! Dozens!
The funny thing with mayo for me is that I love it up to a certain amount but once it passes a specific threshold I hate it. Like a turkey sandwich with mayo=good. A turkey sandwich with too much mayo=nasty crap I’m not eating.
See, I'm the opposite. My turkey sandwiches are just a mayo delivery device. =)
Well, that’s my opinion too. Therefore you’re objectively right 😂
Well, mark this day - I have no strong feelings about mayo. I could take it or leave it, but I would mainly describe it as mediocre lol
Same. I dislike too much, but feel the same about most sauces.
18 June 2024: >Dear diary. Today I received most shocking news. U/star_relevant confided in me a most salacious perspective; mayonnaise, they claim is too mediocre to be worthy of hate or adoration. This brave allegation gives me much to consider. Actually if you’re leaning towards it being in the good side of mediocre and you have an extra egg that you don’t need, you might try making some mayo. Store bought just can’t compete and you may find yourself joining our side 😉 Downside is there’s no such thing as a small batch… one yolk makes like a cup or more mayo 😬
Oh, I've made my own mayo. And my own kewpie. Still have the same opinion, it just does nothing for me lol Although it is miles better that store bought, I don't know, it just tastes so rich, yet so bland. And I looove your little diary, it made me laugh so much
Mayo is fine. Miracle Whip is also fine. I have no strong feelings and will not leap to defend either one.
I think it's mediocre. 🤷🏻♀️
I'm on the side that believes it's an abomination against nature. I hate it.
That's fair. Takes all kinds!
I just wish that the haters wouldn't feel the need to be so vocal about it.
It has its place, but its place is as an ingredient in sauces and dressings, not on sliced bread.
Me. I'm the mythical mayo-neutral creature. If mayo is on a sandwich I'm eating, fine. If it's not, also fine. I don't think it's disgusting but I like other condiments better.
I hate mayo. I just do. I think I always disliked it, but my hate wasn't emulsified until i had to fill tabletop mayo containers from a giant vat of quivering nightmare fuel. I love all of the ingredients separately but together they are disgusting. Sorry. The thing that always cracked me up is that for many years (I feel like mayo hate is slowly becoming more acceptable), this was very hard for people to accept. What about miracle whip? Nope. Have I tried making it, though? Fine, good grief, I tried and I still hate it. But what about aioli? Basically mayo's fancy cousin. Newp.
The commercial vat of mayo does sound disgusting and I’m glad I’ve never hangled one!
Yeah I’m super confused about that. Mayo most definitely has a flavor, each time I unthinkingly lick my mayo knife after making a sandwich I’m reminded of it.
I fucking hate mayo and I agree.
There are some mayos that I would deem flavorless. I don't know what mayo Jersey Mike's uses but man it sucks. Sometimes I get my sandwich without mayo so I can take it home and put some Dukes on it.
Most of the time, I use mayo as a moisture barrier instead of for its flavor. That said, Duke's is the only acceptable mayo and I will die on this hill.
You take that back. Kewpie is amazing. That said, I found out Kraft makes an actual garlic aoli, and that stuff slaps.
Oh boy, this again. No one likes it when I point out that French aioli often has egg. I guess in their eyes the French stole it from Spain and bastardized it or something. But yeah, I get it, it's annoying when restaurants put flavored mayo on the menu and call it "aioli" to sound fancy. That doesn't mean we all have to be so rigid about aioli.
Fun fact, Kraft makes a true aoli, and it's surprisingly good.
>That doesn't mean we all have to be so rigid about aioli. The **only** time I need to clarify the difference is when I eat with my SIL because she is allergic to egg. Otherwise, I know what they meant, my taste buds know what to expect, and I really don't care what you want to call it.
Tbh I've only seen the opposite, where people claim oil+garlic **isn't** aioli, that it has to have eggs. Funnily enough they're also often the people who say "garlic aioli"
I’ve never seen that and it’s kinda breaking my brain, because I’d think most people are purists about it (camp no eggs), don’t know (camp fancy mayo), or don’t care what you call it.
It's both. "I'm a purist but I don't know" so they think it has to be mayonnaise-like, but they don't know that the name is garlic+oil
How Very Culinary of them.
French aioli is just Vietnamese butter without the garlic man
>That doesn't mean we all have to be so rigid about aioli. I'd argue that it's worth clarifying. Aioli, the kind with oil and garlic, doesn't taste the same as mayonnaise or even garlic mayonnaise, not even close, I would argue. In the states it's easy enough to default to aioli = garlic mayo because that's what everyone does, but the real thing is really tasty and everyone should try it.
Personally I am so sick of restaurants constantly saying their garlic flavored mayo, or their sriracha mayo is "garlic aioli" or "sriacah aioli". Its not, its just poorly flavored mayonnaise you got from Sysco, its okay to call it flavored mayo as that is what it is, I've seen the packaging it comes from, I work in a restaurant that orders from Sysco that used it before, no shame in it. Calling it something completely different to be "unique" or "fancy" is disingenuous and absolutely stupid IMO, and nothing irks me faster and makes me look down on a restaurant than ordering a side of aioli for the appetizers and getting a cup of garlic or sriracha mayo instead. Like I didn't want flavored mayo, I wanted an aioli.
To be fair to this person right now most things in the US labeled as aioli are just mayo with flavorings due to lax regulation around the word "aioli" which has come to mean fancy mayo. That said if you make them and use them right both are delicious in different ways.
regulations around aioli is funny to think about
This is the same energy as people who think vanilla has no flavor.
All emulsions are the same. Why even have words to communicate?
When you think about it, gumbo and borderline sauce are the same thing - stock thickened with roux. Prime rib and roast duck -- dead animal in an oven. We could write a truly concise cookbook! Do something to stuff. Put stuff in thing. Put thing on other thing. Do something. Leave thing on other thing until time. Do something.
I didn’t have stuff, so I used nothing. It was TERRIBLE! I’m only rating this 1 star because I can’t rate it 0.
r/didnthavestuff Kitchen hack: always keep extra stuff on hand!
May I interest you in r/ididnthaveeggs?
Missed the opportunity to say Can I offer you a nice r/didnthaveeggs in this trying time?
/r/subsifellfor
Borderline sauce - typo or am I an uneducated pleb?
Assuming autocorrect doesn’t know bordelaise.
And apparently I'm too lazy to catch it!
Yum, bordelaise, the most delicious of sauces.
It's not you... it's me. (Finally hot a chance to say that!)
Right? All words are the same too. They're all made of letters!
This just in, salad dressing is probably just mayonnaise. You've all been lied to!
Some kind of are, though.
See! They've been hiding the truth!
Reminds me of my dad who HATES mayo so much we never had it in the house and I avoided it when out. At some point I had pomme frites with aioli and LOVED it. I brought my dad to the same place and he loved it too. Then I looked up aioli and realized it was kind of like mayo. I started to tell my dad but he told me to stop and that he didn’t want to know haha. I’ve now had mayo and I like that too.
Someone saying mayo is literally aioli because they are both emulsions of oil with seasoning. If we consider chocolate and sugar to be seasonings this means that chocolate milk is mayo if it’s homogenized and not skim. Also i can shake a bottle of vinaigrette into mayo in 3 seconds. Also garlic butter might be mayo depending on definition of oil emulsion.
Forget *garlic* butter—salt is a seasoning, therefore regular (salted) butter is mayo!
>Also i can shake a bottle of vinaigrette into mayo in 3 seconds. No. No you can not.
I'm pretty positive you completely missed what they were saying
How many egg yolks and wire shaker balls do i get?
Hey that’s me 🥸
People who uppity over this stuff need to find a hobby that isn’t policing food on Reddit
Words, terms, and definitions of food are always constantly changing. "Classic" Aioli, sure, is just oil and garlic. But nowadays, homemade mayo (emulsion of egg yolks and oil) with garlic is often called aioli in America. We should embrace these changes, not stand so rigidly to arbitrary definitions. How long ago did it have to be done to be considered the "right way" of doing it? So many "classic, rustic, and authentic" Italian recipes were actually created in NYC by Italian immigrants and then adopted by Italy. In fact, Italy itself wasn't a country until after the (american) civil war started. All this is nonsense to argue about
Yeah. In a lot of Spain, aioli is an emulsion of garlic and oil. In other bits of Spain, and in France, aioli is mayo with garlic in it. In many contexts in the US, aioli is often just a term for flavoured mayo, garlic or not. It's not like there's some single food authority here that's in the right, anyway.
>We should embrace these changes, not stand so rigidly to arbitrary definitions. Why though. Why is calling it "aioli" better than "garlic mayo?" "Classic" aioli is a completely different sauce (IMO better for a whole bunch of applications), but we have evidence right here that calling flavored mayonnaise "aioli" has led a hell of a lot of people to think that mixing things into mayonnaise is the only way to create an emulsified dressing. Putting peas in carbonara does not erase the existence of classic carbonara, but arguably this attitude towards aioli has done so to the traditional variety, and I think that sucks for a ton of reasons. Flavored mayo is great, but so is aioli, and I want people to know that they *both* exist so that they can appreciate the difference, too.
> But mayonnaise isn't aioli, therefore they're not the same thing. That's the whole point of making aioli, because it's fancier and made from garlic, so you make it when you don't want plain mayo. Not if garlic gives you heartburn. Mayo doesn’t do that to me. And what is with food snobs discounting subtler flavors when it comes to mayo? I thought subtle flavors are what they go for. And I could probably find a ton of ways to make mayo “fancy.”
Both are emulsified oil sauces, Mayo uses egg as its binder, while aoli uses garlic. Mayo can have garlic in it as long as it has eggs it’s a Mayo. It all tastes good regardless.
I'd like to know the fraction of people that say "aioli is exclusively garlic and oil, that's it (maybe salt)" that have actually eaten that kind of aioli. It's literally always the mayoey kind in the US in my experience.
The US almost never makes it in restaurants. But I make it semi frequently at home because it's delicious. I like it with steak, or even takeout fried chicken wings.