Legit aioli is just garlic and olive oil. But pretty much everyone else uses an emulsifier like eggs. But just slapping garlic into mayo is kinda the lazy way.
My chef buddy taught me how to make it with garlic, olive oil, eggs and lemon - comes out great.
In theory its different but even the best chefs in the world use eggs, mayo and just mix in shit.. quite literally no taste difference. Lets all luls that 99% of places call flavored mayo , aioli. Likely youll never have true aioli unless at home, just the facts.
One of my favorite meals has to be a nashville hot sandwich with a lightly mayo'd slaw, some pickles and waffle fries with some honey mustard / chicken sauce on the side. Gotta have the pickles to add some tang and the slaw is the vessel of flavor that melts over the top of the spicyness...creates almost a spicy aioli as it drips over the crunchy spiced chicken. Only way to eat it.
Next up, the only the way to eat a brautwurst is with kraut and spicy mustard. (Also with a beer) Change my mind torga.
Damn i should be a food blogger.