What is the difference between Aioli and Mayonnaise?

Some people may get confused between aioli and mayonnaise because they are both known to be creamy. They are different in the sense that their ingredients slightly differ. When you say aioli, this is a mixture that is made of olive oil and garlic. When you say mayo, you normally make this with eggs and canola oil.

The types of oil used are obviously different from each other. If you would check out their appearance, you will initially think that they look the same but when you taste them, the flavors are going to be different from each other. Of course, there are further differences that may occur depending on the additional ingredients that you will place.

The main difference between mayonnaise and aioli is that the mayonnaise is a white, thick sauce often used to make tuna fish, crab cake, and delicious sandwiches. It is possibly the most popular condiment in America, only rivaled by ketchup and mustard.

Aioli, on the other hand, is a special sauce composed of garlic, olive oil, egg yolks, and seasonings. Aioli uses the same method as mayonnaise, but it contains garlic, while mayonnaise is just egg, oil, and acid. Officially, aioli is created by mixing olive oil and garlic.

Since it is challenging to mix with garlic paste, chefs enhance the consistency of aioli by adding stale bread pieces or boiled potatoes. Mayonnaise is mostly made up of canola oil and vegetable oil. Aioli is thicker than mayonnaise, and it is available in different flavors.