Aioli vs Mayo: What is the Difference?

The first thing that springs to mind when you see a white creamy condiment is undoubtedly mayonnaise. This delectable sauce has become a favorite on many restaurant and culinary menus throughout the globe. However, it is not always mayonnaise when you believe you see it.

Aioli, another creamy sauce, is often mistaken with mayo. While they may seem to be almost identical, these two white condiments vary significantly. If you’re perplexed, we’ve got you covered: in this article, we’ll explain the difference between aioli and mayo.

What is Aioli?

Isn’t aioli a fancy word? The exquisite name derives from Catalonia, Spain, and translates to garlic oil. This term encapsulates the most fundamental distinction between aioli and mayonnaise: aioli includes garlic! It has increased in popularity in recent years, becoming a mainstay in many Catalan and French recipes.

Aioli is a thick garlic sauce that is produced by an emulsification process. This is what makes it comparable to mayonnaise, since both aioli and mayonnaise are emulsified goods. The emulsification method tries to persuade two substances that normally do not mix well together.

Garlic and olive oil, the two fundamental elements in all aioli recipes, are united in the making of homemade aioli. In little quantities, coarse salt is also added to the mixture.

Making aioli sauce begins with pounding garlic cloves using a mortar and pestle until they form a paste. While pounding, carefully drizzle in olive oil (extra virgin olive oil also works) while swirling and mashing continually. This will result in a white and creamy aioli sauce.

Other components that may be added to the aioli besides coarse salt. You might add egg yolks, lemon juice, or even bread to help with the emulsification. Bread and egg yolks are excellent emulsifiers. The addition of these emulsifiers to the mixture aids in the emulsification of the garlic and olive oil.

When it comes to flavorings, aioli is also quite flexible! Spices such as chipotle, truffle oil, and even sriracha may be used. The options are limitless.

Aioli, in addition to being tasty, has certain health advantages. You may enjoy the health benefits of olive oil since it is manufactured from it. It’s also high in protein and vitamin E, and the addition of garlic helps decrease cholesterol and prevent some types of cancer.

Aioli goes well with sandwiches, vegetable dips, roasted potatoes, and fries, as well as grilled meat and shellfish.

What is Mayo?

Mayonnaise, or mayo, is more popular than aioli. Mayonnaise is used in sandwiches, sauces and dips, and other basic home dishes. But do you know how mayonnaise is manufactured and what components go into it?

While many people are aware of the basic applications of mayonnaise, many are unaware of the manufacturing process. Mayo, like aioli, is the result of an emulsification process. The distinction between aioli and mayo here is in the ingredients.

To produce mayonnaise, gently add canola oil to egg yolk while continually whisking the components together. Tiny droplets of oil provide the white creamy hue that mayo is renowned for throughout this process. The egg yolk includes lecithin, which keeps the droplets suspended and prevents them from reverting to their original shape.

Once the egg yolk and oil have begun to combine, add lemon juice or vinegar to give it a unique flavor. While whisking rapidly, season with salt or, if you’re feeling daring, mustard and white pepper.

Homemade mayonnaise is often healthier than store-bought mayonnaise, which contains several preservatives. The disadvantage of homemade mayo is that it does not last as long as commercial mayo. A homemade mayonnaise should only be kept for 3-4 days before being discarded.

Though many people associate mayonnaise with being harmful, it really has several health advantages. For example, its omega-3 content may aid your heart health and your body absorb vitamins A, D, E, and K. You may get the health benefits of mayonnaise as long as you consume it in moderation.

There are additional uses for mayonnaise besides dips! Try it as a sauce for pasta and salads. It may aid in the removal of watermarks and crayon markings from your walls!Mayonnaise is an excellent addition to any pantry! Though mayonnaise is often used in sandwiches and sauces,

Aioli vs Mayo: What’s the Difference?

The fundamental distinction between aioli and mayo is defined by the substances used in their preparation and production. While both go through the emulsification process, the major components in aioli are olive oil and garlic. Meanwhile, the majority of mayonnaise is made using canola oil and egg yolk.

Though olive oil is used in mayo preparation, the garlic added to aioli distinguishes it from conventional mayo. When the mayonnaise is flavored, it might be difficult to distinguish which is which.

When the emulsification process has to be sped up, aioli may utilize egg yolk. This brings it closer to mayonnaise, which likewise contains egg yolk as a key component.

Final Verdict

Even with an obvious contrast, the aioli versus mayo debate persists. A garlic-flavored mayo might be mistaken for aioli by the uninitiated. Even some restaurants name their meals with garlic aioli when the recipe calls for mayonnaise.

When served with a genuine aioli and a garlic-flavored mayo, I doubt you’ll notice the difference. Chefs have no qualms about using both condiments interchangeably. In most meals, one may be substituted for the other.

So, despite they seem identical, aioli and may are two sauces with distinct components that create a similar result. Whatever your taste, both are excellent additions to any meal or pantry!