Aioli vs. Remoulade — What's the Difference?

Known for its strong garlic flavor.

A condiment made from mayonnaise mixed with mustard, herbs, capers, and pickles.

Typically has a thick, creamy texture.

Originates from French cuisine but has regional variations.

Sometimes modified with additional flavors like saffron.

Can be made in a variety of colors and flavors depending on the ingredients.

Often used as a condiment in Mediterranean cuisine.

Often contains additional ingredients like anchovies or horseradish.

A sauce made of garlic and olive oil, sometimes with egg yolk and seasonings.

Used as a sauce for cold meats, fish, and shellfish.

Aioli, allioli or aïoli ( or ; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli [ˌaliˈoli]) is a sauce made of garlic, salt, and olive oil and found in the cuisines of the northwest Mediterranean, from Valencia to Calabria. The names mean "garlic and oil" in Catalan/Valencian and Provençal.

Rémoulade (English: ; French: [ʁemulad]) is a European cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli.

A rich sauce of crushed garlic, egg yolks, lemon juice, and olive oil.

A piquant cold sauce typically made with mayonnaise, mustard, chopped pickles, capers, anchovies, and herbs.

A type of sauce, similar to mayonnaise, made from garlic, egg, lemon juice and olive oil.

A popular condiment in many countries, usually mayonnaise-based.

A French garlic-flavored mayonnaise. It is often served with fish and other seafood, and sometimes with vegetables.

Garlic mayonnaise

While both can be used as condiments, their distinct flavors might not suit all dishes interchangeably.

Aioli is commonly used with seafood, vegetables, and as a bread dip.

Remoulade is distinguished by its complex flavor from mustard, herbs, and pickles.

Remoulade is commonly used with cold meats, fish, and in sandwiches like po'boys.

Variations include adding ingredients like horseradish, paprika, or curry powder.

Traditional aioli is made by emulsifying garlic with olive oil.

Not always; traditional aioli is made without egg, though modern versions may include it.

Ingredients like paprika or curry can give remoulade a colorful appearance.

It can be, depending on the addition of ingredients like horseradish or hot mustard.

Aioli's main flavor is garlic, enhanced by the richness of olive oil.

Homemade aioli should be used within a few days due to its fresh ingredients.

Crush garlic with a mortar and pestle, then slowly add olive oil until thick and creamy.

Mix mayonnaise with mustard, chopped capers, herbs, and a little lemon juice for basic remoulade.

Vegan aioli can be made without eggs, using ingredients like aquafaba as substitutes.