26/10/2026
AT FIRST GLANCE, aioli and mayonnaise can be hard to tell apart. Both arrive at the table as smooth, ivory-toned condiments, and both work beautifully as sandwich and burger spreads, dipping sauces, or components in cold, creamy salads. 🥗
DON'T LET THEIR twin-like appearance fool you, however. Traditional aioli and mayonnaise are different in notable ways. 😃
MAYONNAISE IS MILD, tangy, and extraordinarily versatile. Making it starts with the emulsion, during which the vegetable oil and other core ingredients get transformed into a stable, creamy mixture. Egg yolks hold it together, while vinegar or citrus juice adds acidity. 🥚
AIOLI PUTS GARLIC and olive oil front and center. Traditional aioli brings a much more punchy personality to the party. Garlic isn't merely an also-ran component; it's central to the entire sauce. Preparations vary by region and family recipes, but a classic example is to crush garlic cloves and salt into a smooth paste with a mortar and pestle, incorporate egg yolks, then gradually add extra-virgin olive oil until the mixture thickens. This results in a slightly more rustic, dense, and grainy texture, plus a subtly darker colouration, than mayonnaise. 🧄
Source: www.tastingtable.com
