Loading…
14
Hot take: I used to think aioli was just fancy mayo, but a trip to Barcelona changed that.
I was at a tiny tapas bar called Cal Pep, and the chef made aioli from scratch right in front of me. He used a mortar and pestle, just garlic, salt, and olive oil, no egg at all. The flavor was so sharp and clean, nothing like the stuff we whip up with mayo bases. Now I make the real deal for my garlic shrimp. Anyone else have a dish they totally remade after a trip?
4 comments
Log in to join the discussion
Log In4 Comments
marywilson7mo ago
Yeah, I totally get that. I used to think aioli was just garlic mayo too. Then I had it in a little place in San Sebastian, just garlic and oil pounded together. It was so strong and good, completely changed how I see it.
5
sandra_bennett596mo ago
That San Sebastian aioli sounds amazing (and yeah, way different from mayo). It's funny how the real version of a food can ruin the common one for you forever.
1