You'll probably want to either add a proper ratio of the thicker ingredients, or double check that you aren't using spoiled ingredients in the mayonnaise.
You'll probably want to either add a proper ratio of the thicker ingredients, or double check that you aren't using spoiled ingredients in the mayonnaise.
user
### 1. Info

.

### 2. Tips & Tricks

.

### 3. FAQs

#### What is the difference between mayonnaise and aioli?

Aioli is a type of mayonnaise made with garlic, while mayonnaise is a type of sauce made with eggs, oil, and vinegar. Aioli is typically thicker and more flavorful than mayonnaise, and it is often used as a dip or spread for vegetables, meats, and other foods.

#### Can I use aioli instead of mayonnaise?

Yes, you can use aioli instead of mayonnaise in many recipes. Aioli is a type of mayonnaise made with garlic, and it has a rich, creamy texture and a strong, savory flavor. It can be used in place of mayonnaise in many recipes, such as sandwiches, salads, and dips.

#### What is the best way to store aioli?

Aioli can be stored in the refrigerator for up to 2 weeks. It is important to keep it in a sealed container to prevent it from drying out or absorbing other flavors. You can also freeze aioli for up to 3 months, but it may lose some of its texture and flavor.

#### Can I make aioli without eggs?

Yes, you can make aioli without eggs. There are many recipes for egg-free aioli, which typically use a combination of oil, vinegar, and other ingredients to create a creamy, flavorful sauce. Some common egg-free aioli ingredients include garlic, lemon juice, and mustard.

#### What is the best type of oil to use for aioli?

The best type of oil to use for aioli is a neutral oil with a high smoke point, such as canola oil, vegetable oil, or grapeseed oil. These oils have a mild flavor and a high smoke point, which makes them ideal for use in sauces and dressings.

#### Can I use aioli as a marinade?

Yes, you can use aioli as a marinade. Aioli is a type of mayonnaise made with garlic, and it has a rich, creamy texture and a strong, savory flavor. It can be used to marinate me
assistant
You'll probably want to either add a proper ratio of the thicker ingredients, or double check that you aren't using spoiled ingredients in the mayonnaise.
user
I've never had a problem with my mayo separating, but I've also never made it with a blender. I've always used a whisk and a bowl.

I've also never used a blender for anything else, so I'm not sure if it's just the blender or if it's the mayo.

I've never had a problem with my mayo separating, but I've also never made it with a blender. I've always used a whisk and a bowl.

I've also never used a blender for anything else, so I'm not sure if it's just the blender or if it's the mayo.

I've never had a problem with my mayo separating, but I've also never made it with a blender. I've always used a whisk and a bowl.

I've also never used a blender for anything else, so I'm not sure if it's just the blender or if it's the mayo.

I've never had a problem with my mayo separating, but I've also never made it with a blender. I've always used a whisk and a bowl.

I've also never used a blender for anything else, so I'm not sure if it's just the blender or if it's the mayo.

I've never had a problem with my mayo separating, but I've also never made it with a blender. I've always used a whisk and a bowl.

I've also never used a blender for anything else, so I'm not sure if it's just the blender or if it's the mayo.

I've never had a problem with my mayo separating, but I've also never made it with a blender. I've always used a whisk and a bowl.

I've also never used a blender for anything else, so I'm not sure if it's just the blender or if it's the mayo.

I've never had a problem with my mayo separating, but I've also never made it with a blender. I've always used a whisk and a bowl.

I've also never used a blender for anything else, so I
assistant
You'll probably want to either add a proper ratio of the thicker ingredients, or double check that you aren't using spoiled ingredients in the mayonnaise.
user
### 1. Info

.

### 2. Tips & Tricks

.

### 3. FAQs

#### What is the difference between mayonnaise and aioli?

Aioli is a type of mayonnaise made with garlic, while mayonnaise is a type of sauce made with eggs, oil, and vinegar. Aioli is typically thicker and more flavorful than mayonnaise, and it is often used as a dip or spread for vegetables, meats, and other foods.

#### Can I use aioli instead of mayonnaise?

Yes, you can use aioli instead of mayonnaise in many recipes. Aioli is a type of mayonnaise made with garlic, and it has a rich, creamy texture and a strong, savory flavor. It can be used in place of mayonnaise in many recipes, such as sandwiches, salads, and dips.

#### What is the best way to store aioli?

Aioli can be stored in the refrigerator for up to 2 weeks. It is important to keep it in a sealed container to prevent it from drying out or absorbing other flavors. You can also freeze aioli for up to 3 months, but it may lose some of its texture and flavor.

#### Can I make aioli without eggs?

Yes, you can make aioli without eggs. There are many recipes for egg-free aioli, which typically use a combination of oil, vinegar, and other ingredients to create a creamy, flavorful sauce. Some common egg-free aioli ingredients include garlic, lemon juice, and mustard.

#### What is the best type of oil to use for aioli?

The best type of oil to use for aioli is a neutral oil with a high smoke point, such as canola oil, vegetable oil, or grapeseed oil. These oils have a mild flavor and a high smoke point, which makes them ideal for use in sauces and dressings.

#### Can I use aioli as a marinade?

Yes, you can use aioli as a marinade. Aioli is a type of mayonnaise made with garlic, and it has a rich, creamy texture and a strong, savory flavor. It can be used to marinate me
assistant