Easy Ham & Avocado Sandwich with 5-Minute Garlic Aioli Coleslaw 

Garlic and oil emulsion sauce is called allioli, alioli or aioli in different regions and they are all a little different. Aioli is French in origin and made with raw egg yolks.

@@BreakfastForOne allioli is catalan (all=garlic, i=and, oli=oil). In French would be ail et huile (plus most of the country uses butter to cook). There's only a tiny region of South France that does it because it was catalan for centuries (most of this part is still called Catalunya Nord). There are different sauces based in a emulsion of garlic and oil all through the Mediterranean, but they all give different results: it's not the same toum than allioli or skordalia. Real allioli is made with morter and pestle with a few garlic cloves, a pinch of salt and olive oil slowly mixed. It's really potent in flavor. The natural way to soften it when you are cooking for children or elderly people (or just want a milder taste) is by adding baked quince (allioli de codony), or if you are going to cook with it (like cod with allioli, as an example) and the taste is going to get stronger THEN is when we prepare the version with eggs (and I promise, even if it's an emulsion of garlic, eggs and olive oil, it tastes nothing like a mayo with some garlic added). The rest of Spain had also several variations (ajoatao, ajoaceite...), but in the 60s,with the boom of tourism (and the tourists not handling very well the strength of the flavor) the version with eggs started to spread. So, no, garlic mayo is good and allioli is good, but they are not the same at all, even if you are preparing the version with eggs. This shortcut does not work. Alioli, aïoli...are misspronunciations that other places have given to allioli because they don't speak catalan (or haven't done it for centuries) and they tried to replicate the name they heard as if it was some sort of made up word, as it does not correspond to any actual meaning in their languages.