The Great Aioli Conspiracy
Ever felt like a culinary insider because you ordered something with aioli on it? Yeah… about that. I’m about to burst your bubble (and possibly save you a few bucks). The truth is, most of the time you’re not eating authentic aioli — you’re just eating flavored mayo.
And if you think you’re safe because you’re buying it at the grocery store? Oh, sweet summer child, let’s take a walk down the condiment aisle together.
What is Real Aioli?
Real-deal aioli — the kind that comes from Mediterranean kitchens — is nothing more than an emulsion of garlic and olive oil. That’s it.
- No eggs.
- No vinegar.
- No lemon juice.
- Definitely no soybean oil, preservatives, or stabilizers.
It’s bold, garlicky, silky, and glorious. But somewhere along the way, especially here in the U.S., we turned aioli into a marketing buzzword for… flavored mayo.
Flavored Mayo Wearing a Fancy Hat
You’ll see it on menus:
- Roasted Garlic Aioli
- Chipotle Aioli
- Basil Aioli
- Truffle Aioli
You get excited. Your inner foodie is clapping. But 9 times out of 10, it’s literally just mayo mixed with something else. Mayo + roasted garlic = garlic aioli. Mayo + chipotle puree? Chipotle aioli. You get the pattern.
And yeah, I was guilty too. When I ran my catering business, I sold sandwiches with “pesto aioli” and “Italian herb aioli.” They were hits. Why? Because people love to feel like they’re getting something fancy. Did they know it was just mayo with pesto or Italian dressing stirred in? Nope. Did they care? Nope. Did my bank account like their lack of knowledge? ABSO-FREAKIN-LUTELY
The Grocery Store Aioli Scam
Think it stops at restaurants? Think again.
Head to the grocery store. Look for that “gourmet” aioli section. Flip the bottle around and check the label:
- Is there egg?
- Is the main oil canola or soybean instead of olive?
- Are there stabilizers, gums, or preservatives?
Chances are, you’re holding glorified flavored mayo with a longer shelf life and a $6.99 price tag.
So next time you’re about to toss it in your buggy feeling like you’re a notch above, just remember — you’ve been played.
Make it Yourself: DIY Aioli Cheat Sheet
Skip the overpriced mayo masquerading as aioli. Here’s how to make your own in 30 seconds:
| Flavor | DIY at Home |
|---|---|
| Garlic Aioli | Mayo + 1 crushed garlic clove (or a dash of garlic powder — go easy to avoid grit) |
| Pesto Aioli | Mayo + 1 spoonful of jarred pesto |
| Chipotle Aioli | Mayo + 1-2 tsp of chipotle in adobo sauce, finely chopped |
| Italian Herb Aioli | Mayo + splash of Italian dressing (with all the little herbs) |
| Sriracha Aioli | Mayo + Sriracha to taste + optional squeeze of lime |
| Lemon Dill Aioli | Mayo + lemon juice + chopped fresh dill |
| Truffle Aioli | Mayo + truffle oil |
No extra mystery ingredients. No preservatives. No industrial stabilizers. Just you, a bowl, and your whisk (or spoon if you’re feeling rebellious).
The Real Secret Sauce
The food industry knows Americans love to feel like they’ve got the inside scoop. Call it aioli and suddenly you’re convinced you’re dining at a Michelin-starred restaurant instead of your neighborhood burger joint.
Truth is, you can make it faster, cheaper, and cleaner right in your kitchen. And you won’t need to charge yourself extra for it.
