chubbyalaskagriz wrote:My view would be that if one dislikes the deep earthy robustness of olive oil- then plain 'ol mayonnaise would serve well... I would think one would wish at least to corrupt this traditional sauce only partially by using just a portion of a neutral oil so as not to eliminate the olive oil all together- if for no other reason than to keep "Mister Luigi Aioli" from rolling in his grave! 
By the way- welcome to Spice Place, magpie! I'm kevin.
By the way- welcome to Spice Place, magpie! I'm kevin.
Thanks for your welcome!
I'm spanish, and this is how our "Alioli" (literally garlic and oil) sauce is prepared. I don't think I'm corrupting anything, obviously it's a different version from Mr. Aioli (does this person exist ???
), but it's the one you would find on any restaurant where I come from, and I think it's pretty good too!!