This condiment from the western Mediterranean is traditionally simply an emulsion of garlic and olive oil, but these days it is often enriched with egg yolk and brightened up with lemon, making it essentially garlic mayonnaise.
It is also often spiced with chile or given other flavors to suit the needs of restaurants and the desires of chefs and their customers.
Although aïoli might have strayed from its roots in presentations across the United States, consumers are enjoying it, and using it to dip fries, top burgers or serve as an accompaniment to crab cakes and other dishes.
Market research firm Datassential reports that 58% of the population is familiar with the term “aïoli” and 42% have tried it, with awareness being highest amongst Millennials and affluent consumers.
Click through the gallery to learn more about this Flavor of the Week and see how one restaurant is using garlic aioli on its menu.