Aioli and mayonnaise are both creamy emulsions that are commonly used as condiments, but they do have some differences.
Aioli is a traditional Mediterranean sauce that is made by blending garlic, egg yolks, olive oil, and lemon juice together. Unlike mayonnaise, aioli typically does not contain mustard and has a stronger garlic flavor.
Mayonnaise, on the other hand, is a sauce made by emulsifying a neutral vegetable oil, egg yolks, vinegar or lemon juice, and mustard. Unlike aioli, mayonnaise is typically not garlic-flavored.
In terms of cooking, aioli is commonly used as a dip for vegetables, seafood, or bread, and it is also used as a sauce for fish, chicken, or meat dishes. It can also be used as a spread for sandwiches or as a dressing for salads. Mayonnaise, on the other hand, is used in a wide range of dishes, such as potato salad, coleslaw, sandwiches, and as a condiment for burgers, fries, and other foods.
Overall, the main differences between aioli and mayonnaise are their ingredients and flavor profiles. While both are creamy and versatile, they have distinct uses and flavor characteristics in cooking.
Check out our fantastic Aioli Recipe by chef Michele di Pietro
