Aioli – Garlic Mayonnaise

Creamy Aioli with bold garlic from France

Bornibus Aioli is a creamy garlic mayonnaise based on rapeseed oil, stirred in France. Bold in garlic, Mediterranean in character. Not an oil emulsion laboriously whipped in a mortar, but a fine sauce from a jar, ready for the table or the grill in seconds.

Aioli is the Southern French garlic mayonnaise from Provence, and the version from Bornibus brings it to you pre-mixed in a 220-gram jar – with rapeseed oil, egg yolk, and 3% garlic granules. Traditionally it is pounded by hand from garlic and oil, but here you get the same sunny idea ready to use at home. It is a classic accompaniment to fish and seafood, but it is just as good with raw vegetables, baked potatoes, and anything off the grill.

Bold garlic flavor, creamy and balanced

There is plenty of garlic in the aioli—noticeable, but not biting—integrated into a velvety, spreadable cream.

On the tongue, it is creamy, savory, and zesty; the garlic leads, a hint of vinegar and pepper provides contour, and the rapeseed oil keeps everything smooth. It tastes of the south, of long tables outdoors, and of the first mild evening of the year. Not spicy, but aromatic, with that garlic note that lingers with you pleasantly for a little while. This is what France tastes like in summer: bright, fragrant with garlic, and convivial.

For fish, grilled foods, and crusty bread

This garlic mayonnaise is an all-rounder: it goes well with grilled fish and shrimp, roasted vegetables, fries, and crusty white bread.

It pairs naturally with grilled shrimp and a plate of roasted potatoes; add a few French cornichons for a tangy contrast. On a burger or in a sandwich, it takes the place of any ordinary mayonnaise, and if you are making potato or pasta salad, feel free to give it the starring role.

It also makes a great dip—with raw carrots, radishes, and fennel, or with fried artichokes, as served in the south of France. Served with fish soup, as is beloved in Provençal cuisine, it feels perfectly at home. A dollop on a warm baguette, and your apéro is saved.

Bornibus has been making fine food in Paris since 1855

Behind the sauce is Maison Bornibus, a traditional Parisian house known for mustard and fine delicacies since 1855.

Alexandre Bornibus, born in 1821, bought a small mustard manufactory at the time and turned it into a name that reached as far as the USA. In 1864, he patented his own process for finely sieving mustard, and as an early advertising pioneer, he knew how to make mustard popular like no other.

Good taste belongs on every table, not just the fancy ones, as Alexandre believed back in the 19th century. Over 170 years later, the name still stands for that same care, and the cornichons, mustards, and sauces are still shipped all over the world today.

The mustards, cornichons, and mayonnaises from Bornibus all come from the same house today—if you like the bold garlic note, perhaps your next try should be the classic mayonnaise or the fiery wasabi variant. And anyone who has stood on the Boulevard de la Villette in Paris might have seen the old factory with the golden lettering themselves.

The fresher, the more vibrant the garlic

At room temperature, the aioli becomes even smoother, and the garlic stands out more beautifully. Once opened, it keeps well in the refrigerator for several weeks—the fresher, the more vibrant the garlic. A dollop on lukewarm potatoes, a squeeze of lemon, and that is all a mild summer evening needs. And if there are any leftovers, your lunch sandwich will be happy the next day.