:lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo:
:lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo: :lmayo:
I'll give you lemon and mustard, but once you add egg, it's an egg suspended in oil, not garlic suspended in oil and therefore it's a mayo.
If we don't stop them at Aioli, they're gonna start marketing mayo as toum, and then skordalia, and pretty soon Tahini will just be mayo, but with sesame oil.
Actually sweaty either way it's oil which has been emulsified