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What else can I help you with?
What is another name for garlic mayonnaise?
Mayonnaise with garlic in it, unsurprisingly.
Aioli is mayonnaise seasoned with what?
What is Aioli mayonnaise flavored with?Garlic!
What is pesto in Tagalog?
pesto in Tagalog: pesto (no direct Tagalog translation)
What is aioli?
Aioli is a form of sauce made from garlic, egg, lemon juice and olive oil.
How is Aioli sauce made?
Basic aioli is a slurry of mashed garlic and olive oil. Sometimes a bit of egg is added, sometimes a pinch of this or that, but the basic aioli is olive oil and garlic.
What is the difference between aioli and mayo?
The main difference between aioli and mayo is that aioli is traditionally made with garlic and olive oil, while mayo is made with egg yolks and vegetable oil. Aioli tends to have a stronger flavor due to the garlic, while mayo is milder in taste.
What are some traditional Italian dishes that feature pesto as a key ingredient in their cuisine?
Some traditional Italian dishes that feature pesto as a key ingredient include pesto pasta, pesto pizza, and pesto bruschetta.
What are some creative recipes that incorporate rocket pesto as a key ingredient?
Some creative recipes that incorporate rocket pesto as a key ingredient include rocket pesto pasta, rocket pesto chicken, rocket pesto pizza, and rocket pesto grilled cheese sandwich.
What are the main differences between mayonnaise and aioli?
Mayonnaise is made with oil, egg yolks, and vinegar, while aioli is made with oil, garlic, and sometimes egg yolks. Aioli has a stronger garlic flavor compared to mayonnaise.
What are the main differences between aioli and mayonnaise?
The main differences between aioli and mayonnaise are that aioli is traditionally made with garlic and olive oil, giving it a stronger flavor, while mayonnaise is made with egg yolks and vegetable oil, resulting in a milder taste. Additionally, aioli is often thicker and creamier than mayonnaise.
What is garlicky sauce called?
Aioli
What is creamy pesto?
It's pesto thickened with whole cream.
