What is the Difference Between Mayonnaise and Aioli?

Mayonnaise and aioli are both creamy, emulsified sauces, but they have different ingredients and flavors. The main differences between mayonnaise and aioli include:

1. Ingredients: Mayonnaise is made by emulsifying egg yolks with oil, while aioli is made by emulsifying garlic and olive oil. Mayonnaise typically contains vinegar or lemon juice, and it can be seasoned with various ingredients, whereas aioli is flavored with garlic.
2. Flavor: Aioli has a more pronounced garlic flavor, while mayonnaise has a more neutral flavor that can be customized with different seasonings.
3. Texture: Aioli is typically thicker and denser than mayonnaise.
4. Cultural Origin: Aioli is a traditional condiment in Mediterranean cuisine, particularly in France, Spain, and Italy, while mayonnaise is widely used in American and European cuisines.
5. Uses in Cooking: Aioli is often used as a dipping sauce for vegetables or as a spread for sandwiches and burgers, while mayonnaise is used as a base for dressings, dips, and sauces or as a condiment for sandwiches and burgers.

In summary, mayonnaise and aioli differ in their ingredients, flavor, texture, cultural origin, and culinary uses. Mayonnaise is made with egg yolks and has a more neutral flavor, while aioli is made with garlic and olive oil, giving it a more distinct garlic flavor.

Comparative Table: Mayonnaise vs Aioli

Mayonnaise and aioli are both creamy, emulsified sauces, but they have distinct differences in ingredients and flavor. Here is a comparison table highlighting the differences between the two:

While both sauces undergo the emulsification process, mayonnaise is made with egg yolks and vinegar or lemon juice, resulting in a tangy and savory flavor that can be seasoned with various ingredients. On the other hand, aioli is made by emulsifying garlic paste with olive oil, creating a thick and creamy sauce with a pungent garlic flavor and richness from the olive oil.