Aioli vs. Mayo: Exploring the Distinctions Between These Popular Condiments

Much like ketchup or ranch dressing, mayonnaise (or mayo for short) is a beloved kitchen essential in countless American households. It enhances dishes like tuna salad, deviled eggs, grilled cheese sandwiches, BLTs, and more. Its creamy texture even finds its way into certain baked goods. While mayo is versatile and widely used, there’s another condiment rising in popularity—aioli. This creamy, white spread is often confused with mayo but stands out in its own right. Aioli is commonly found on modern restaurant menus as a dipping sauce or spread for items like burgers, fries, artichokes, and crab cakes. While both share a similar look and sometimes fulfill similar roles on your plate, they are not the same. Let’s dive into the differences between aioli and mayo.

What Exactly Is Aioli?

Is aioli the same as mayonnaise? Surprisingly, it’s not. Aioli is a dense condiment or sauce with roots in the Mediterranean. Though its exact origin is uncertain, it’s believed to have come from Spain or southern France. While aioli may be a recent discovery for some, it has been around for thousands of years. Traditional aioli is a simple mixture of olive oil and garlic—nothing more. The word ‘aioli’ itself translates to ‘garlic oil.’ The outcome is a creamy, pale yellow or white sauce with a strong garlic flavor. While garlic aioli is the most common, there are also other varieties such as tomato pepper aioli, cilantro lime aioli, and sriracha aioli. Aioli is ideal for savory dishes and is commonly found as a spread on burgers or served as a dipping sauce for fries in the U.S. It also pairs wonderfully with vegetables, egg dishes, and a variety of meats—even raw or cooked fish. Its versatility means it can accompany almost any savory dish.

What Is Mayonnaise?

Mayonnaise (or mayo for short) is the trusty condiment that can be found in nearly every American kitchen. This classic white sauce can transform a dull sandwich into a delicious meal and a can of tuna into a tasty dish. It’s also the foundation for sauces like tartar sauce and Thousand Island dressing, as well as cold salads like tuna and macaroni salad. The uses for mayo are practically limitless and sometimes even unexpected, such as in baked goods. So, what’s in it? In its simplest form, mayo is an emulsion of oil, egg yolks, and an acid, such as vinegar or lemon juice. It may also contain water, salt, mustard, and various spices. Many creative ingredients can be added to mayo to create flavored versions, such as chipotle, roasted red pepper, and sriracha mayo.

Mayonnaise has a long history, dating back hundreds of years. A French chef is credited with inventing the first mayonnaise in the 18th century, and it has been a staple ever since.

Aioli vs. Mayo

In the United States, aioli is often mistaken for a fancier version of mayonnaise, but they are distinct from one another. While both aioli and mayo are creamy condiments with a tangy taste, they share similarities but also stand apart in significant ways. They can both be used to add moisture to dry foods, such as baby potatoes. The key difference lies in their ingredients: aioli is made from oil and garlic, whereas mayo contains oil and eggs. Aioli specifically uses olive oil, giving it a distinctive flavor, while mayo typically uses a neutral oil. Additionally, mayo includes an acidic component like vinegar or lemon juice. The two sauces also differ in taste, texture, and use. Aioli has a pronounced garlic flavor, while mayo is more tart due to the acidity. Aioli has a thicker texture, making it best suited for dipping, while mayo is more versatile, often used as a spread or base for other sauces and dressings.

Can Aioli Replace Mayonnaise?

Though 'aioli' and 'mayo' are frequently used as interchangeable terms, they are not identical. However, their similarities make aioli a potential substitute for mayo in some cases. When substituting aioli for mayonnaise, you'll need to adjust for their flavor and texture differences. Aioli is typically used in savory, garlicky sauces, especially as a dipping sauce. Due to its strong garlic flavor, you may need to reduce the amount of garlic in other parts of the recipe. You might also need to add extra liquid since mayo is thinner than aioli.

Using mayonnaise as a substitute for aioli is easier, as mayo’s flavor is less potent. While using mayo in place of aioli provides a similar creamy base, you may need to use more of it and add garlic to match the thick, garlicky flavor of aioli.