Mayonnaise vs. Aioli

Main Difference

The main difference between Mayonnaise and Aioli is that the Mayonnaise is a thick, creamy sauce often used as a condiment and Aioli is a Provençal sauce made of garlic, olive oil, usually egg yolks, and seasonings.

• Mayonnaise

  Mayonnaise (, , also US: ), often abbreviated as mayo (), is a thick, creamy dressing often used as a condiment. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice, with many options for embellishment with other herbs and spices. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce). The color of mayonnaise varies, but it is often white, cream color, or pale yellow. It may range in texture from a light cream to a thick gel.

  Commercial egg-free alternatives are available for vegans and those who want to avoid chicken or animal products and cholesterol, or who are allergic to eggs.

• Aioli

  Aioli or aïoli ( or ; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔɫi]) is a Mediterranean sauce made of garlic and olive oil; some regions use other emulsifiers such as egg. The names mean “garlic and oil” in Catalan and Provençal. Its association is with the cuisines of the Mediterranean coasts of Spain (Valencia, Catalonia, the Balearic Islands, Murcia and eastern Andalusia), France (Provence) and Italy (Liguria, Sicily and Calabria). Current versions of the French-Provençal sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas the original French-Provençal and Spanish Catalan versions are without egg yolk and have more garlic. This gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. There are many variations, such as adding lemon juice or other seasonings. In France it may include mustard. It is often served at room temperature.

  Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists believe that the absence of egg distinguishes aioli from mayonnaise; however, this is not the case in France and other countries where egg and egg yolk can be used as an emulsifier and is used in making aioli today. Using only garlic as an emulsifier requires it to be thoroughly crushed and for oil to be added drop by drop so excess oil does not “cut” the aioli.

  Since the late 1980s, it is fashionable to call all flavored mayonnaises “aioli”, with flavorings such as saffron or chili. However, purists insist “flavored mayonnaise can contain garlic, but true aioli contains no seasoning but garlic”.