If you’re seeing garlic mayo on a sandwich menu, the chef is just admitting that they’ve stirred some garlic and maybe lemon juice into the mayo, not made full-on aioli. And it’s still delicious! True aioli involves emulsifying oil into garlic, which is either going to take a heck of a lot of elbow grease or a modern kitchen tool like a blender. In its simplest form, that’s all aioli is–just oil and garlic that have been emulsified. We’re adding lemon, Dijon mustard, and eggs, because it makes the aioli creamy and tangy and tart. And I love it SO MUCH.