About this episode
In this episode, Jackie discusses the differences between aioli and mayonnaise and critiques the restaurant industry's misconceptions.
In the thirty seventh episode of Jackie On:, Jackie makes the distinction between aioli and mayonnaise and how the restaurant industry has got it all wrong. If you were interested in emulsion, hear more about surfactants (what lecithin in egg yolks is) in Ep. 33 on Espresso Tonic. Sources: Lee, Dennis. 2022. “Once and for All, This Is What Aioli Is.” The Takeout. August 18, 2022. https://www.thetakeout.com/what-is-aioli-traditional-vs-egg-yolk-vs-mayonnaise-1849428900/.
People in this episode
Host: Jackie
Topics covered
- aioli
- mayonnaise
- restaurant industry
- emulsion
- surfactants
- food culture
Keywords
- aioli
- mayonnaise
- emulsion
- surfactants
- food industry
- cooking
- culinary
Mentioned in this episode
Organizations: WDRT, The Takeout
Books & works: Espresso Tonic, Once and for All, This Is What Aioli Is.
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