The Debate: Aioli Vs. Gravy

Aioli Vs. Gravy: It’s On

Normally these two sauces need not be pitted against one another, as they occupy distinct culinary spheres. Gravy, rich and savory, has adorned the tops of many convivial, stick-to-your-bones meals.  Aioli, piquant and fresh, is one of the most versatile sauces out there.

But Lobster Poutine, in its cross-culinary glory, works perfectly with both of these iconic sauces. So, the question must be asked: Which sauce works best?

Gravy:

People have been collecting the juices of roasted meat and cooking them down into gravy for centuries. Which makes sense: Adding gravy to mashed potatoes, rice, biscuits, and plenty of other foods, saturates every bite with delicious flavor. Who doesn’t want their non-meats to taste like meat? Nobody. Gravy is the tried-and-true sauce that enhances nearly anything it touches, and has long been part of the trifecta that is classic poutine.

Aioli:

Aioli is a Mediterranean sauce. The name means “garlic and oil” in Catalan. Depending on the region, Aioli was either strictly garlic and oil, or these two ingredients plus an emulsifier, such as egg. Since the 1980’s, however Aioli has become the colloquial name for any flavored mayonnaise.

Aioli may seem an odd choice for poutine, but with the addition of lobster, and perhaps a little cilantro, the sauce pairs surprisingly well. The dynamic nature of aioli allows for gustatory ingenuity, meaning your lobster poutine will never feel tired.

Winner:

After heated debate and loads of taste testing, the results are inconclusive. We just couldn’t pick a winner. Each sauce holds a special place in our hearts and is a welcome addition to plate of lobster poutine.