For Foolproof Aioli, Skip The Egg Yolks

The term "aioli" may conjure up fancy images. White cloth napkins and burgers that cost more than the outfit you are wearing, to name a few. But aioli only tastes fancy. It is really just flavored mayonnaise and it is not at all fussy to make. This is especially true if you know the genius hack of using mayonnaise instead of raw eggs to jazz up your steak or asparagus.

Mayonnaise is essentially an emulsion of eggs with acid (usually lemon juice or a mild-tasting vinegar, like white vinegar) and often a bit of mustard (which is a natural emulsifier and works to keep the finished product cohesive and homogenous). Then, oil is slowly added to be absorbed by the egg yolk and turns it into fluffy, creamy mayonnaise.

However, making mayonnaise from egg yolks can be tricky. The oil can break from the fat of the yolk quite easily, rendering the would-be mayonnaise a watery mess.

That is why starting with mayonnaise is the foolproof way to go when considering aioli. Just take your mayonnaise, add your seasonings to it, and away you go. The basis of aioli is mayonnaise anyway, so why mess with a sure thing?

One of the best parts about aioli is how many different and equally delightful iterations it can take. Classic aioli uses fresh garlic and it is an excellent match for french fries — but you don't have to stop there. For a spicy condiment to fried chicken, try including diced fresh or preserved chilis. As a topping to burgers, try a swirl of umami Worcestershire sauce.

For fresh springtime vegetables, do not shy away from garden fresh herbs like tarragon, dill, and basil. If it sounds like there is no limit to the flavor combinations that work for aioli, that is because there is not. In fact, there are really very few limits to what mayonnaise can't do.

Sure, mayonnaise makes aioli an incredibly easy condiment to whip up at a moment's notice — but a jar of your favorite mayonnaise has a myriad of uses. You can use it to coat salmon before baking. It adds moisture and flavor, especially if you mix in the seasonings to the mayonnaise before coating the fish.

Mayonnaise can be used in meatballs instead of eggs, especially with chicken or lean turkey meatballs where the extra fat really lends some flavor. And when it comes to coating chicken cutlets, it's a lot easier to use a dollop of mayonnaise than whip up a couple of eggs. And they both really serve the same purpose, which is to keep the breading on the protein.

Perhaps the most fun use of mayonnaise is in a dessert. Mayonnaise chocolate cake, anyone? It sure is a thing — the mayonnaise replaces the oil while keeping the cake extra tender and moist. So, start with aioli and finish with chocolate cake? Not the worst show for a condiment most people already have in their fridge.