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One of the easiest and tastiest ways to spice up your meal is by adding a flavorful sauce or condiment. Two of the most popular are aioli and mayo—and you might have even used them interchangeably without giving it much thought.
Whether you’re dipping your fries or adding some extra zing to your sandwich, both of these sauces can be a great addition to any meal. However, with so many similarities between the two, it’s not surprising that many people wonder if aioli and mayo are actually the same thing.
Let’s take a look at the similarities between aioli and mayo and what sets them apart—and discover the best uses for these creamy condiments, including how to make them at home.
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Mayonnaise is a creamy and tangy sauce made from oil, egg yolks, vinegar or lemon juice and salt. The process of making mayonnaise involves emulsifying oil into egg yolks, creating a thick and stable mixture that can be seasoned with various ingredients, such as mustard, garlic or herbs. Commercially produced mayonnaise often includes preservatives and stabilizers to extend its shelf life.
Mayonnaise has a rich and versatile flavor that makes it a popular condiment in many cuisines around the world. It can be used as a base for dressings, sauces and dips or as a spread for sandwiches, burgers and hot dogs. In addition, mayonnaise can be used as a binder for ingredients in dishes like potato salad or deviled eggs.
Aioli is a Mediterranean sauce that’s traditionally made from garlic, olive oil, egg yolks, lemon juice and salt. It doesn’t contain any vinegar.
Unlike mayonnaise, which is made by emulsifying oil into egg yolks, aioli is made by pounding garlic into a paste and then gradually adding olive oil to the mixture, creating a thick and creamy sauce. The garlic gives aioli its characteristic pungent flavor, while the olive oil adds richness and depth.
Aioli is often served with seafood, vegetables and bread. It is also used as a spread for sandwiches and burgers, as well as a dip for fries and chips.
The Difference Between Aioli and Mayo Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil.
Best homemade aioli recipes
Aioli is a creamy and garlicky sauce that can be served as a dip, spread or dressing for various dishes. And while the traditional aioli recipe is made with garlic, olive oil, egg yolks, lemon juice and salt, there are many ways you can spice it up and make it your own by incorporating different ingredients and flavors.
Here are a few of our favorite variations:
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This smoky and savory variation is perfect for adding depth and complexity to your favorite dishes.
In this recipe, the garlic cloves are oven roasted until they’re caramelized. Then, the garlic is mashed into a paste and combined with egg yolks, Dijon mustard, lemon juice and a combination of vegetable and olive oil. The smokiness comes from a pinch of hickory wood chips and this Breville Smoking Gun, which infuses the distinct, slightly sweet and robust wood flavor into the aioli.
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This super simple aioli recipe is a fresh twist that uses mayo as its base—so you don’t have to emulsify the sauce itself.
The herb seasoning adds a bright and aromatic flavor that is complemented by the tangy notes of the lemon zest—making it a great addition for fries or sandwiches.
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Truffle aioli is a luxurious variation of the classic aioli that is infused with the rich and earthy flavor of truffles.
This recipe features a little less garlic and truffle salt, which gives the aioli its distinctive aroma and flavor. Pair it with grilled meats, roasted vegetables and crusty bread—this smooth and creamy sauce is sure to impress guests or simply indulge in as a gourmet treat.
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Mayonnaise vs. Aioli: What’s The Difference? (Recipes and More!)
FAQ
What is the difference between aioli and mayonnaise?
Can I use aioli instead of mayo?
What do Americans call aioli?
What is healthier aioli or mayo?
What is the difference between aioli and Mayo?
Just like aioli, mayo is also a product of an emulsification process. The difference between aioli vs mayo here lies in its ingredients. To make mayo, you slowly add canola oil to egg yolk while constantly whisking the ingredients so that they come together. During this process, tiny droplets of oil create the white creamy color mayo is known for.
Can mayonnaise be used instead of eggs?
Yes, you can replace eggs with mayonnaise in recipes. You can use 3 tablespoons of mayonnaise for each egg. Mayonnaise is a good substitute for adding moisture to your brownies or other baked goods, as it is made of eggs and oil, which make them soft and moist.
Are aioli and mayonnaise emulsions?
You see, both mayonnaise and aioli are emulsions. This culinary term refers to the forced combination of ingredients that don’t really want to play nice. Commonly, the process of emulsifying merges an oil with a water-based ingredient. To make mayo, a neutral-flavored oil, like canola, is whisked with egg yolk (via The Spruce Eats ).
How many calories are in Mayo & aioli?
Both are heavy in calories per serving, depending on the brand both mayo and aioli are commonly around 100 calories per tablespoon and get their calories from fat macronutrients. However, it should be noted that depending on what brand you’re buying (or the recipe you’re following), the nutritional value of each condiment can vary dramatically.