Traditional Aioli — TREAT

Munch or Dump rates Traditional Aioli by Hemisfares TREAT — score 45/90.

Six ingredients you could name blindfolded: oil, garlic, egg yolk, vinegar, sugar, salt. That's a real recipe, not a formulation — no gums, no preservatives, no EDTA, which is genuinely rare for a jarred sauce. It's still basically flavored oil, so treat it like the fat bomb it is.

Why this verdict

• Six-ingredient list, every one a recognizable kitchen staple — a recipe, not a chemistry set
• No preservatives, emulsifier gums, or EDTA — most shelf mayos and aiolis can't say that
• It's still roughly three-quarters sunflower oil — calorie-dense indulgence, portion is everything
• Small hit of added sugar in a savory condiment — not traditional, not a dealbreaker
• Real purple garlic and real egg yolk instead of 'garlic flavor' — credit where due

Ingredients (6)

• Sunflower Oil (moderate) — Refined seed oil; fine in the modest amounts used here.
• Purple Garlic (safe) — Real garlic, not powder or flavoring; adds genuine flavor and minor antioxidant compounds.
• Pasteurized Egg Yolk (safe) — The traditional emulsifier for aioli; whole-food source of fat and protein, but adds to the richness and calorie load.
• vinegar (safe) — Mild preservative and flavor enhancer.
• Sugar (moderate) — Added for sweetness, can contribute to calorie content.
• Salt (moderate) — Used in moderation, might exceed necessary amount.