Perfect Pairings & Recipes for
Aioli

Top flavour pairings and aioli recipes, revealed through the hidden methmatics of flavour.

Aioli is defined by the taste of garlic and sulfur, yet its initial sourness is only the overtone. Beneath lies a complex tapestry of delicate grass, hints of vinegar, and the briny aroma of olive, contributing remarkable depth. The key to finding the perfect pairing for aioli is understanding how these notes harmonise.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our analysis reveals, for example, how Jerusalem artichoke's starchy tones embrace aioli, and how chicken thigh's gallinaceous notes create a surprising synergy with its pungent aroma.

An ingredient's flavour profile is determined by its core characteristics (e.g. acidic, vegetal, and herbal) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.

The Art of Flavour Pairing

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Garlic Notes

Our analysis shows that the flavour of garlic is strongly associated with the flavour of poultry. This suggests we should look for ingredients with a chickeny flavour, such as chicken thigh, when pairing with the garlicy notes of aioli.

The recipe below provides inspiration for pairing aioli with chicken thigh.

Harmonious Flavours Of Aioli

Just as our analysis revealed that garlic and ironny notes are commonly paired, we can identify the full profile of flavours that harmonise with each of the notes present in aioli. For instance, the olivey notes of aioli are strongly associated with lamby and copper flavours.

The aromas complementary to the various notes of aioli can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of Jerusalem artichoke offers many of the notes complementary to aioli, including starch and sugary aroma accents. Because the flavour profile of Jerusalem artichoke has many of the of the features that are complementary to aioli, they are likely to pair very well together.

The chart above shows the unique profile of Jerusalem artichoke across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with aioli.

Recipes That Pair Aioli With Jerusalem Artichoke

Linked Flavour Notes

Looking at the aroma notes that are most strongly associated with the various flavours of aioli, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of aioli, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the accents complementary to aioli.

What To Drink With Aioli

The glutamic notes in tomato juice make it a perfect pairing with aioli. Likewise, the glutamic flavours in sake create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of aioli below.

Which Vegetables Go With Aioli?

Choose vegetables that anchor its pungency or awaken its intense aroma. Jerusalem artichoke offers vibrant, clean counterpoints, its verdant freshness lifting the palate. New potato add a gentle, oniony brightness, while tomato introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace vegetables that harmonise with aioli's sulfurousness. The addition of potato, with its subtle starchy notes, can complement the sulfur beautifully. Swiss chard bridges earthiness and citrus zest, while green bean lends a grainy aroma.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Aioli), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.