Mayonnaise and aioli are both popular condiments that can enhance the flavor of various dishes, such as roasted potatoes, chips, steamed fish, and vegetables. While they may look and taste similar, there are some differences between the two sauces.
Key Takeaways
- Mayonnaise typically uses canola or vegetable oil, whereas aioli uses olive oil.
- Aioli contains a significant amount of garlic, while mayonnaise is made without garlic.
- Mayonnaise requires egg yolk for emulsification, whereas aioli uses garlic paste for emulsification.
Mayonnaise, also known as “mayo,” is a thick sauce that originates from Spain and is made by mixing oil with egg yolk using a blender or by hand. The process requires vigorous mixing to create an emulsion of oil and water. Lemon juice and vinegar are added during the mixing process to aid in emulsification. Some people make mayonnaise with egg whites or whole eggs instead of just the yolk. The color of mayonnaise is usually white or cream.
Aioli is another tasty sauce used as a condiment with a variety of food items. It is an emulsion made by mixing olive oil with garlic and salt. If it is difficult to mix the oil with the garlic paste, chefs may add stale bread pieces or boiled potatoes to achieve the right consistency for the sauce. When egg yolk is used to make aioli, it becomes something like a cross between mayonnaise and aioli.
Both mayonnaise and aioli are similar-looking sauces used with many types of dishes. However, mayonnaise generally uses canola or vegetable oil, while aioli uses olive oil. Mayonnaise is slightly lighter than aioli and is available in many flavors. Aioli contains a lot of garlic, while mayonnaise is made without it. Mayonnaise requires egg yolk to create an emulsion, whereas aioli uses garlic paste for emulsification.
