If you have a bar, sandwich shop, or restaurant, you may have noticed the increased charm with garlic sauce. You can buy fresh white garlic from the best white garlic suppliers to make refresh, smooth sauce. As this velvety condiment becomes a popular food service trend, several ask the difference between mayo and garlic sauce. We hunted to identify the difference between these two toppings and clarify how you can appropriately use them.
Although garlic sauce and mayonnaise are both creamy emulsions, garlic sauce is made from garlic and olive oil. In contrast, mayo is from egg yolks and canola oil. The final result looks similar, but the two sauces have distinctly different flavors.
What is Garlic sauce?
Garlic sauce is ready with emulsifying mashed garlic with extra virgin olive oil, typically with a mortar and pestle. It originated in Catalonia, Spain, and people use it often in French cooking, especially in the region of Provence.
How to Make Garlic sauce?
Several cloves of garlic are minced into a paste in a mortar to make garlic sauce traditionally. You can add olive oil slowly while the chef constantly stirs and mashes the paste to combine the mixture.
Emulsification is the method of combining two ingredients that typically cannot mix, like oil and water. You can whip the oil. The oil elements break down and spread evenly in the mixture, resulting in a creamy and merged texture.
Egg yolks, bread, or lemon juice enhance the creaminess of the mixture. The garlic sauce is mixed until it is pale and creamy.
Garlic sauce Uses
You can use traditional garlic sauce in the following ways:
- Dip for vegetables
- Sauce for shellfish
- Over grilled lamb
- With escargot
What is Mayonnaise?
Mayonnaise or mayo is a sauce emulsifying egg yolk, lemon juice or vinegar, mustard, canola oil, and salt with a whisk. The best white garlic suppliers provide fresh garlic, you can add and make garlic mayo sauce. Moreover, it is a creamy and spreadable cold condiment; used worldwide today.
How to Make Mayonnaise?
You make mayonnaise; oil is slowly whisked into egg yolks to start the emulsification process. As the sauce comes together, you can add lemon juice or vinegar and salt. The mixture then wants to be whisked vigorously for the ingredients to combine correctly. When the oil droplets become suspended in the egg yolk, it becomes a fluffy texture. It is essential to know that homemade mayonnaise has a shorter shelf life than store-bought variations, lasting around 3 to 4 days.
You can use mayonnaise in the following ways:
- Spread for sandwiches
- The base for pasta and potato salads
- Dip for french fries
- Pizza topping etc.
Modern Garlic sauce vs. Traditional Garlic sauce
The confusion between mayonnaise and garlic sauce comes from how the word “garlic sauce” is used nowadays. In many establishments, any flavored mayo, especially garlic mayo, will be labeled as garlic sauce. Most restaurants and bars may not carry traditional garlic sauce because of how labor-intensive it is and how easily the mixture can split.
Though traditional garlic sauce and modern garlic sauce aren’t ready the same way, you can use them interchangeably as dips and spreads. However, there are variations in the texture and flavor profile between the two condiments.