In the Lord of the Rings fandom there’s a persistent debate whether balrogs, or Durin’s Bane specifically, have wings. The text in Fellowship is ambiguous whether what it is describing are literal wings or something else wing-like.
In the Lord of the Rings fandom there’s a persistent debate whether balrogs, or Durin’s Bane specifically, have wings. The text in Fellowship is ambiguous whether what it is describing are literal wings or something else wing-like.
Cooking:
Aioli is made with oil and no egg. If it includes egg, it is a mayonnaise.
Many people just call everything “aioli” these days, even if it’s technically a mayonnaise.
Oh cool, did not know this thanks.
Now I can properly judge hipsters who call their overpriced mayo aioli lol
In my experience, people will put garlic in mayo and call it aioli.
It is absolutely an aioli. You just have to de-emulsify it, separate out the egg, and then emulsify the non-mayonnaise ingredients. It’s not like it’s chemistry or entropy or whatever.
I don’t think that’s an internal debate, I think everyone who understands about the topic knows the difference between aioli and garlic mayo. It’s people from outside that use the wrong term, so not really an internal debate.
That’s not been my experience. I think a lot of people feel like it’s lesser to call their dip a mayonnaise, so they call it an aioli. Especially at restaurants.
That’s fucked up, man. Mayo can be fancy af. This is mayo erasure.
I’m pretty sure you’re being sarcastic, but I’d passionately back this stance. Emulsions are a goddamn art, and need to be respected for their insane range and joy.
How does one get the emulsion started without egg or mustard ?
Emulsion between oil and garlic.
Yep, this.
Anyone who hasn’t should give it a try. Takes a bit of mixing to get it emulsified (you could probably do it in a food processor), but aoili is so delicious and underappreciated, at least here in the US. Add some salt and a touch of lemon. Dip some roasted veggies in there. Yum.
Garlic is an emulsifier, less potent than egg, but still an emulsifier. Which means true aioli is EXTREMELY garlicky (as it is almost 50% garlic), it loses some potency over time like most garlic things, but freshly made aioli is something you don’t put a lot of (and may be part of the reason most restaurants don’t serve it)