Differences Between Aioli and Mayonnaise (With Table)

Dips are a very popular delicacy of many foods. Sauce with sandwiches and patties, green chutney with samosas, and many more. And in this race, Aioli and Mayonnaise are very popular. Both are emulsions and have a creamier texture. Both have good taste but are confused with each other.

Aioli vs Mayonnaise

The main difference between Aioli and Mayonnaise is that both are creamy and tasty dips, but their ingredients and how they were prepared, are different. Aioli is made of garlic and olive oil. On the other hand, Mayonnaise is made from egg and canola oil. Aioli is mostly used with fried seafood. Whereas Mayonnaise is used as a spread and sauce with mostly American food.

Aioli is a garlic and olive oil-based dip-like recipe, which is believed to be discovered in Catalan, Spain. Therefore it can be said a Spanish dish. It is an incomplete food cuisine because it is always served as a dip or spread. It can be more enjoyable if prepared by the traditional method.

Mayonnaise is a popular dip in the market. It looks most similar to Aioli. Therefore people remain confused about choosing Aioli and Mayonnaise. Mayonnaise is typically based on egg yolks and canola oil. It is much popular as a spread for burgers, sandwiches, etc. People enjoy the mayonnaise a lot with momos.

Comparison Table 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.

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 typically 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.

Main Differences 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.

Conclusion

Dips and dressings are a must in our food cultures, not from today but for a very long time. But you may have found yourself confused at the store, thinking to buy mayo or aioli. But now it is clear that both of them have different properties.

Aioli is a strong and pungent dressing and is a good alternate for mayo. But at the same time, mayo can be a good option if you do not want to mess up with something tasty. Aioli can overshadow the taste of a dish, due to the higher quantity of garlic.

Aioli goes good with seafood and things having a mild taste, and need a pungent taste. Whereas mayo supports the creaminess of pasta sauce and gives a mildness to the super tasty foods.

References

  1. https://www.sciencedirect.com/science/article/pii/S0740002020301441              
  2. https://www.sciencedirect.com/science/article/pii/S0924224401000796