Aioli Vs. Mayonnaise: What Is The Difference?

Aioli and mayonnaise are both creamy, emulsified sauces that are similar in texture, so aren’t they basically the same? It might be easy to think they are the same if you took a quick glance at the two, but the answer is no. While aioli and mayonnaise are similar, the two condiments have distinct differences in both their ingredients and flavor. 

"They're very similar, both being oil based, emulsified sauces," South Carolina chef Sarah Cooper tells Southern Living. “Aioli is like mayonnaise's cooler cousin with a strong garlic flavor and often made with olive oil. Mayonnaise is more neutral in taste and typically made with vegetable oil. The greatest difference being mayo contains egg yolks and an acid where aioli does not."

Aioli Vs. Mayonnaise: What Is The Difference?

While aioli and mayonnaise share a similar base of oil, aioli is distinguished by its pronounced garlic flavor and the use of olive oil. Mayonnaise has a more creamy, neutral taste and typically uses a neutral oil.

What Is Aioli?

Aioli is a Mediterranean sauce that originally comes from France and Spain, and the word itself is a compound for the words garlic and oil—"ai" (garlic) and "òli" (oil).

“Aioli is a garlic lover's dream,” Cooper says. “It’s raw garlic mashed up (and) whipped with olive oil until creamy and full of flavor. Aioli has evolved to often include additional ingredients like egg yolks or mustard to aid in the emulsification process, but in its truest form its garlic, olive oil. and salt.”

Thanks to garlic being the main ingredient in aioli, it has a strong garlic flavor.

What Is Mayonnaise?

Mayonnaise is made by emulsifying oil, egg yolks, and an acid like vinegar or lemon juice. Noticeably absent from mayonnaise is garlic, and the condiment has a neutral taste.

"Mayonnaise is a creamy sauce from Spain, but is loved worldwide," Cooper says, adding that Duke's Mayonnaise is a Southern staple.

The Best Ways To Use Aioli

Cooper says to use aioli as your go-to when you’re craving a "garlic punch."

"It's a great complement to grilled meats, seafood—like shrimp or on fish tacos—and roasted veggies,” she says. “Plus, it's killer as a dip for bread or as a fancy spread on sandwiches and burgers. It just adds that extra oomph of flavor wherever you use it."

The Best Ways To Use Mayonnaise

Cooper says to think of mayonnaise as the Swiss Army knife of condiments. 

"It's perfect for slathering on sandwiches, burgers, and mixing into dishes like coleslaw or potato salad,” she says. “It's also great as a dip for fries or veggies and can give a creamy kick to things like tuna salad or deviled eggs.”