Are aioli and mayo the same thing?
Aioli and mayonnaise are both creamy, flavorful sauces that are used as condiments in many dishes. They are both made by emulsifying oil with egg yolks and an acidic liquid, which creates a thick, creamy texture. They can both be used as a base for other sauces and dips, such as ranch dressing or tartar sauce.
The main differences between aioli and mayonnaise are their ingredients and flavor.
While both sauces are made from oil and egg yolks, aioli does not contain vinegar and is typically flavored with garlic, whereas mayonnaise contains vinegar or lemon juice and can be seasoned with a variety of ingredients.
In addition, the texture of aioli is typically thicker and denser than mayonnaise, with a more pronounced garlic flavor. Mayonnaise, on the other hand, is smoother and tangier, with a more neutral flavor that can be customized with different seasonings.
Another key difference between the two sauces is their cultural origin.
Aioli is a traditional condiment in Mediterranean cuisine, particularly in France, Spain and Italy, while mayonnaise is widely used in American and European cuisines.
Finally, aioli and mayonnaise have different uses in cooking. Aioli is often used as a dipping sauce for vegetables or as a spread for sandwiches and burgers, while mayonnaise is used as a base for dressings, dips and sauces or as a condiment for sandwiches and burgers.
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