“If we called it aioli, does that make it sexier? It's aioli,” Fieri explained. In reality, a simple aioli masquerading as a different kind of sauce just plays into the chef's marketing genius. If it were just aioli, Fieri reasons, no one would care. Donkey Sauce, on the other hand, makes a lasting impression.
“This goes back to that exact comment that I said in the beginning: it's about moderation," he said. "I called it Donkey Sauce because you have to make fun of it. It's a quintessential ingredient in so many aspects of food, yet probably not the most beneficial except for flavor, probably the least beneficial, but it does have its place.”
Then, Fieri assumes the position of foodie-philosopher-king, discussing the role that food plays in our lives more generally. (Somehow, this all still relates to Donkey Sauce, or aioli):