How to make mayo, aioli and hollandaise in minutes | Everyday Food | ABC Australia

Mayonnaise is a classic emulsion sauce originating from France, commonly used as a condiment or base for other sauces. Its versatility allows it to be used in salads, sandwiches, and as a dip. The dish has evolved over time, with variations found in many cuisines worldwide.

Also Known As

Originating from the Mediterranean region, aioli is a traditional garlic and olive oil emulsion, often associated with French and Spanish cuisines. It serves as a flavorful dip or condiment, enhancing a variety of dishes from seafood to vegetables. Today, aioli has gained global popularity, with many variations incorporating additional flavors like herbs or spices.

Hollandaise sauce, a classic French sauce, is often associated with British cuisine through its use in dishes like Eggs Benedict. Traditionally made with just egg yolks and butter, it embodies the elegance of French culinary techniques. Today, it is celebrated worldwide, often enjoyed with vegetables, fish, and breakfast dishes, showcasing its versatility and rich flavor.