Common conversation in my life before I switched to a restaurant that calls mayo mayo: guest: "What's this.. aeyeo...eyeo...aeyolie... ?" me: "Mayo, it's mayonnaise." we just stare at each other for a bit here My favorite was when customers weren't sure if they should complain about food being cold because like maybe that was in ? Maybe it was supposed to be ? guest: "What's red hot ?" me: "Franks red hot, the commercial with the grandmother"
Lol. It's supposed to be shit other than garlic, like "black pepper aioli" or "madras curry aioli" or "champagne vinaigrette aioli." But yeah, I guess if you want pretense points for "garlic and mayonnaise" just calling it straight aioli fits the bill...
Wikipedia dishing out the truth: Aioli here is basically garlic sauce. Not just 'oh, there is a hint of garlic in there', no, there should be 'my bad breath can kill a nation' amounts of garlic. I love it. But I also combine it with Doritos, so maybe my culinary authority isn't worth much.Since the late 1980s, it has become fashionable to call all flavored mayonnaises "aioli", with flavorings such as saffron or chili.[7] However, purists insist that "flavored mayonnaise can contain garlic, but true aioli contains no seasoning but garlic".[8]
A menu once got me to order something I did not want through subliminal advertising. I was looking at the menu at a pub for a hockey game. The waitress snuck up and asked if I wanted a drink to start and I blurted out "Uhhhh. Labatt's Blue." Immediately followed by "I have never ordered a Blue before in my life. Why the hell did I do that?" A few minutes later I noticed that the menu was bordered by tiny blue ink that looked like a scroll but actually said: Labatt Blue Labatt Blue Labatt Blue Labatt Blue ......