Aioli vs Mayonnaise – Difference and Comparison

What is Aioli?

Aioli is a very famous dressing from Spain, which is prepared with garlic and olive oil. It is said that it is originated in Provence, France. But it is a debatable fact because some people believe that Aioli is originated in Catalan, Spain.

Aioli is made with garlic and olive oil and some herbs as per taste. But at the same time, garlic is totally different from egg yolks. Therefore, it lacks the protein, which necessarily binds oil particles in emulsion. Therefore this takes more work than mayonnaise.

Aioli is made by grinding garlic and olive oil together in a mortar with a pestle. Aioli is a traditional dressing. But nowadays, modern aioli is completely different from traditional ones. It is also confused with garlic mayo in the market. Maybe you are eating garlic may in the place of aioli?

But while it’s a great dressing, it has some drawbacks too. Due to its pungent and strong taste, it may not be a good option for every dish. And as we know, garlic is not good enough to keep oil particles suspended for long, emulsions can easily get split, as oil particles tend to be together.

What is Mayonnaise?

Mayonnaise is a vastly known spread or dressing. People like to put mayonnaise on their hamburgers, sandwiches, etc. Popularly, mayonnaise has a nickname i.e. “Mayo”. It is also believed that mayo also originated in France.

Mayonnaise in a basic form is made by egg yolks, flavorless oil like canola oil, and to add some acidity, acidic components like lemon juice or vinegar are used. Some people also add some mustard and sea salt to the mayo. But these are the basic elements of mayo.

This kind of mayonnaise has a bland taste and white to yellowish color. This mayonnaise is also mixed with some added herbs for more taste. And almost anything can be used with mayonnaise.

Mayonnaise is creamier in texture, comes in different varieties in the market. Even you can make it at your home with the help of a whisk. But homemade mayo’s have a shorter shelf life.

Lecithin present in the egg yolk helps in trapping the small oil particles. The more the smaller oil particle, the more bright color, and creamier texture mayo get. Many people also buy garlic mayo confusing it with aioli.

Mayo is also used as a sauce with french fries and momos. And as a base for pasta sauce too. It also tastes great with steamed vegetables, shellfish, over-grilled lamb, etc.

Difference Between Aioli and Mayonnaise

  1. Aioli is a traditional dressing recipe of Catalan, Spain. On the other hand, Mayonnaise is believed to be originated from France.
  2. Aioli is mostly used as a dressing but mayo is used as both dressing and spread.
  3. Aioli is three to four times creamier than mayonnaise.
  4. Traditional aioli is not used in restaurants but maybe you are eating modern aioli. Garlic mayo is also connected with aioli by people.
  5. Traditionally, aioli is made with a mortar and pestle, whereas mayo is made with a whisk.
  6. Aioli is not easy to store as emulsion can split easily. But mayo can be stored easily.
  7. Aioli is a good alternative for egg yolk mayonnaise.

Comparison Between Aioli and Mayonnaise

Parameters of ComparisonAioliMayonnaise
IngredientsAioli is made with garlic and extra virgin olive oil.Mayonnaise is made with egg yolk, canola oil, lime juice or vinegar, mustard, and salt.
TextureAioli is made with mortar and pestle which makes it much creamier and smooth.Mayonnaise comes in a few textures like spread, thick paste, dressing, or sauce.
OriginAioli is believed to be originated in Catalan, Spain, or Provence, France.Mayonnaise is also believed to be originated in France or Spain.
TasteAioli has a very strong taste, and this is because of garlic.Mayonnaise has a very shallow taste, and it depends on the added flavor ingredients.
Served withAioli is mostly served with steamed vegetables, delicately fried seafood, french fries, and veggie crudité.Mayonnaise is served with hamburgers, sandwiches, french fries, and used as a pasta base.