Mayonnaise vs. Aioli — What's the Difference?
By Tayyaba Rehman — Updated on November 4, 2023
Mayonnaise is a creamy emulsion of egg yolk, oil, and vinegar or lemon juice; aioli is a Mediterranean sauce made of garlic, olive oil, and sometimes egg yolks. Mayonnaise is mild; aioli is garlicky.
Difference Between Mayonnaise and Aioli
Table of Contents
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Key Differences
Mayonnaise is known for its smooth, creamy texture and is a staple in many culinary dishes as a condiment or a base for other sauces. Aioli shares a similar texture but is distinguished by its strong garlic flavor and the traditional use of olive oil. While mayonnaise is versatile, aioli offers a bolder taste profile.
The base of mayonnaise is egg yolk, which acts as an emulsifier for the oil and acid (usually vinegar or lemon juice). Aioli traditionally began as a garlic and olive oil emulsion, with some regions and modern recipes incorporating egg yolk to aid in emulsification. Mayonnaise is about the emulsion; aioli is about the garlic.
In terms of origin, mayonnaise has French roots and has been widely adopted into various cuisines around the world. Aioli is deeply rooted in the Mediterranean cuisines of Spain, France, and Italy, reflecting its regional heritage. Mayonnaise is globally ubiquitous; aioli is regionally specific.
Mayonnaise is often used as a base in dressings, salads like potato salad, or as a spread on sandwiches. Aioli, while also used as a spread, is more commonly served as a dip with vegetables, fish, or meats, adding a punchier flavor. Mayonnaise blends in; aioli stands out.
Modern variations of both have expanded the definitions: mayonnaise now comes in many flavored forms, while aioli is sometimes used to describe flavored mayonnaises. However, purists still distinguish aioli by its characteristic garlic flavor. Mayonnaise has been diversified; aioli has been adapted.
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Comparison Chart
Main Ingredients
Egg yolk, oil, acid
Garlic, olive oil, sometimes egg
Origin
French
Mediterranean
Flavor
Mild, creamy
Strong, garlicky
Usage
Condiment, base for sauces
Dip, spread, condiment
Texture
Creamy emulsion
Thicker, garlic-infused emulsion
Compare with Definitions
Mayonnaise
A thick, creamy dressing made of eggs, oil, and vinegar
She topped her sandwich with a generous dollop of mayonnaise.
Aioli
A garlic-flavored emulsion often including egg yolks
She made a fresh aioli to accompany the seafood platter.
Mayonnaise
A stable emulsion used as a base for many other sauces
Mayonnaise is key for a delicious homemade ranch.
Aioli
A spread or condiment with a strong garlic taste
Aioli is the perfect complement to a grilled chicken sandwich.
Mayonnaise
A spread for sandwiches and salads
He slathered mayonnaise on both slices of bread before adding the fillings.
Aioli
A thicker, more pungent alternative to mayonnaise
For a garlicky twist, he substituted aioli for mayonnaise.
Mayonnaise
A condiment often used to add moisture and flavor to dishes
A bit of mayonnaise can transform a dry turkey burger.
Aioli
A Mediterranean sauce made primarily of garlic and olive oil
The roasted potatoes were served with a side of aioli.
Mayonnaise
A white to pale-yellow sauce or dressing
The chef whipped up fresh mayonnaise for the coleslaw.
Aioli
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.
Mayonnaise
Mayonnaise, informally mayo, is a thick cold sauce or dressing commonly used in sandwiches, hamburgers, composed salads, and on French fries. It also forms the base for many other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf and rouille.Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings.
Aioli
A rich sauce of crushed garlic, egg yolks, lemon juice, and olive oil.
Mayonnaise
A thick dressing made of beaten raw egg yolk, oil, lemon juice or vinegar, and seasonings.
Aioli
A type of sauce, similar to mayonnaise, made from garlic, egg, lemon juice and olive oil.
Mayonnaise
A dressing made from vegetable oil, raw egg yolks, vinegar or lemon juice, and seasoning, used on salads, with french fries, in sandwiches etc.
Aioli
A French garlic-flavored mayonnaise. It is often served with fish and other seafood, and sometimes with vegetables.
Mayonnaise
Any cold dish with that dressing as an ingredient.
We served a lobster mayonnaise as a starter.
Hair mayonnaise
Facial mayonnaise
Aioli
Garlic mayonnaise
Mayonnaise
(transitive) To cover or season with mayonnaise.
Aioli
A traditional dip for vegetables and bread in Mediterranean cuisine
Crusty bread dipped in aioli is a simple appetizer.
Mayonnaise
A thick white sauce compounded of raw yolks of eggs beaten up with olive oil to the consistency near to that of a gel, and seasoned with vinegar, pepper, salt, etc.; - used in dressing salads, fish, etc. Also, a dish dressed with this sauce.
Mayonnaise
Egg yolks and oil and vinegar
Common Curiosities
What is aioli?
Aioli is a traditional Mediterranean garlic sauce often made with garlic, olive oil, and sometimes egg yolks.
Can aioli be made without eggs?
Traditional aioli is made without eggs, but modern variations may include them.
Is mayonnaise unhealthy?
Mayonnaise is high in calories and fat, but can be part of a balanced diet in moderation.
Does aioli contain citrus like mayonnaise?
Some aioli recipes include lemon juice, but it is not a traditional ingredient.
Why is my aioli not emulsifying?
Emulsification problems are often due to adding oil too quickly or not using enough garlic.
What is mayonnaise?
Mayonnaise is a creamy condiment made from egg yolks, oil, and vinegar or lemon juice.
Is mayonnaise always made with olive oil?
No, mayonnaise can be made with a variety of oils, including vegetable, canola, and olive oil.
Can I store homemade mayonnaise for as long as store-bought?
No, homemade mayonnaise has a shorter shelf life and should be consumed within a few days.
Are there vegan versions of mayonnaise and aioli?
Yes, vegan versions of both use plant-based ingredients instead of eggs.
What makes mayonnaise thick?
The emulsion process between the oil and egg yolks creates mayonnaise's thickness.
What dishes is aioli typically used in?
Aioli is commonly used with seafood, meats, vegetables, and as a spread for sandwiches.
Does aioli originate from a specific country?
Aioli has roots in the Mediterranean, particularly in regions of Spain, France, and Italy.
What oil is best for a neutral-tasting mayonnaise?
Canola or vegetable oil will produce a more neutral-tasting mayonnaise than olive oil.
Can aioli be used as a mayonnaise substitute?
Yes, aioli can substitute mayonnaise if you desire a garlicky flavor profile.
Is aioli just garlic-flavored mayonnaise?
While some modern aiolis are similar to garlic-flavored mayonnaise, traditional aioli is distinct and simpler.
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Written by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
