At first glance, aioli and mayonnaise look quite similar. Both are creamy, emulsion-style sauces made from oil, egg yolks, and seasoning. However, while aioli and mayonnaise share some basic ingredients, they are actually quite different in terms of flavor profile, usage, and place of origin.
What is Aioli?
Aioli is a thick emulsion sauce originally from the Provence region of France made primarily from olive oil, raw garlic, egg yolks, lemon juice or vinegar, and salt. Traditional aioli contains no cream or mustard. It has a very garlicky, olive oil flavor.
The name aioli comes from the Provençal words for garlic (ail) and oil (oli). It is meant to highlight the abundant amount of garlic in the sauce. In fact, aioli typically contains a full bulb of garlic for every cup of olive oil.
In the south of France, aioli is ubiquitous and often serves as a dip for crusty bread, potatoes, artichokes, fish, and grilled or roasted meats. It can also be used as a base for other sauces like rouille (a spicy pepper and saffron aioli) or anchoiade (an anchovy aioli).
What is Mayonnaise?
Mayonnaise is a thick, creamy sauce made by slowly whisking oil into egg yolks to create an emulsion. The most basic mayonnaise is made from just egg yolks, oil, vinegar or lemon juice, and salt.
There are a few variations, but standard mayonnaise typically also contains mustard for added flavor. Recipes can also include other ingredients like garlic, herbs, hot sauce, or spices. The type of oil used also impacts the flavor, with olive oil and vegetable oil being common options.
Mayonnaise likely originated in the early 18th century in France, possibly as a variation of aioli. Today, it is used globally as a condiment, spread, dip, and base for other sauces. The most ubiquitous commercial example is likely American-style mayo like Hellman’s.
The Main Differences Between Aioli and Mayonnaise
While aioli and mayonnaise are both emulsion-style sauces, they have some key differences:
- Main ingredients: Aioli focuses on olive oil and raw garlic, while mayonnaise uses a more neutral tasting oil and little to no garlic.
- Flavor: Aioli has a robust garlic flavor, while mayonnaise is more mildly flavored, eggy, and tangy.
- Usage: Aioli is usually served with seafood, vegetables, and grilled meats. Mayonnaise is more versatile, used in sandwiches, dressings, dips, etc.
- Region: Aioli hails from Provence, France. Mayonnaise originated as a French sauce as well but is now popular worldwide.
- Texture: Aioli is thicker and more paste-like. Mayonnaise is usually a bit looser.
- Ingredients: Aioli seldom contains mustard or cream. Mayonnaise recipes often include mustard, and sometimes cream.
So is Aioli Just Garlic Mayonnaise?
With the garlic vs. neutral oil, regional differences, and contrasting uses, aioli and mayonnaise are clearly distinct sauces. However, there is sometimes confusion because some modern versions of aioli incorporate non-traditional ingredients like mustard, cream, and vegetable oil instead of olive oil.
When aioli is made without olive oil and heaps of fresh garlic, the lines between the two sauces can definitely blur. Many commercial brands even market products labeled “aioli” that are closer to a flavored mayo.
To summarize:
- True, traditional aioli contains just garlic, olive oil, egg yolk, lemon, and salt. It is a very garlicky dip.
- Standard mayonnaise is mildly flavored, made with more neutral oils, and uses little or no garlic.
- Some modern adaptations of aioli are, essentially, garlic-flavored mayonnaise.
So while all aioli meets the definition of an emulsion sauce, it does not necessarily equal mayonnaise. When garlic is prominent and olive oil is used, aioli stands on its own as a uniquely Provençal sauce.
How to Tell the Difference Between Aioli vs. Mayonnaise
If you are trying to determine whether a sauce is true aioli or a garlic mayo imposter, there are a few things you can look for:
- Check for olive oil vs. vegetable, canola or other neutral oils. Olive oil is traditional in aioli.
- Raw garlic or garlic powder? Aioli highlights raw garlic.
- Look at the color. Aioli made with olive oil will be a pale yellow vs. white for mayo.
- Taste the flavor. Aioli should be very garlicky.
- Check the texture. Aioli is very thick.
- Read the ingredients. Aioli contains just garlic, oil, egg, lemon, and salt traditionally. Mayo includes mustard, cream, or other ingredients.
- Where is it from? True aioli hails from Provence, France.
How Much Garlic is in Aioli?
As a sauce known for packing in the garlic, how much garlic actually goes into aioli? Traditional recipes call for:
- 1 cup of olive oil
- 1 cup of minced or crushed garlic cloves (about 1 bulb)
- 1 or 2 egg yolks
- 1 to 2 tsp lemon juice or vinegar
- Salt to taste
So, a full bulb of garlic is used for every cup of olive oil. That means if you double or triple the recipe, you increase the garlic to 2 or 3 bulbs. The garlic is thenslowly incorporated into the olive oil emulsion.
Of course, modern aioli variations may use less garlic than the traditional recipe. But an abundance of fresh garlic should still be detectable in the flavor and aroma.
Popular Aioli and Mayonnaise Recipes
To get a better sense of the difference between these iconic emulsion-style sauces, here are some classic recipes to compare:
Aioli Recipes
- Traditional Aioli – Just garlic, olive oil, egg yolk, lemon, and salt.
- Skordalia – A Greek garlic and potato aioli.
- Saffron Aioli – Aioli flavored with saffron.
- Rouille – A red pepper and saffron spiced aioli.
- Anchovy Aioli – Aioli mixed with anchovy fillets.
Mayonnaise Recipes
- Classic Homemade Mayonnaise – Egg yolk, mustard, lemon juice, neutral oil, salt, and pepper.
- Spicy Chipotle Mayo – With pureed canned chipotles in adobo.
- Lemon Dill Mayonnaise – With lemon zest and dill.
- Garlic Mayonnaise – With roasted garlic.
- Pesto Mayo – With basil, pine nuts, and Parmesan.
Conclusion
Aioli and mayonnaise are two iconic sauce sisters with some key differences. While modern aioli may sometimes resemble garlic mayo, traditional aioli is all about the garlic and olive oil. Next time you come across a sauce labeled aioli, check it against the criteria of a true aioli for a better sense of its authenticity and origin story.