Aioli vs. Mayonnaise—The Difference Between These Condiments (and When to Use Each)

If you’ve ever wondered about aioli vs mayonnaise, you’re not alone. These two condiments are often confused, and some people think they are the same thing. Although they are very similar, there are some specific differences. We spoke to chefs and cooking instructors to get the lowdown on how aioli and mayonnaise are similar, what sets them apart, and when to use each.

What Is Aioli?

Aioli is a traditional Mediterranean dish, made primarily of garlic and olive oil, with lemon juice and salt. It's a simple, pungent sauce—the garlic is the defining characteristic in aioli.

“Traditional aioli is prepared by crushing garlic into a paste and then slowly incorporating olive oil while stirring or whisking vigorously until an emulsion forms,” says Grace Vallo of TastefullyGrace.com. Aioli used to be made using a mortar and pestle; today most home cooks use a food processor.

There are many variations, including egg yolk or mustard, to give a different flavor and texture. Olivia Roszkowski, chef-instructor at the Institute of Culinary Education, says common variations include herbs and spices such as saffron, preserved lemon, truffle, harissa, or even sriracha.

What Is Mayonnaise?

Like aioli, mayonnaise was traditionally made in a mortar and pestle, says Galen Zamarra, chef and co-founder of Galen Hospitality Group. It is also an emulsification but is more complex than aioli: “Egg yolk, mustard, and vinegar or lemon juice are whisked together, and the oil is slowly streamed in to form an emulsion,” says Zamarra. 

Store-bought mayo is made with cooked egg yolks and typically other emulsifiers and additives to increase shelf-life and decrease the possibility of foodborne illness. Homemade mayonnaise, on the other hand, is almost always made with raw egg yolks. “Homemade mayonnaise differs in taste from store-bought mayo in that it might have a slightly more egg-like flavor, and it might be less thick, depending on how much oil is used to create the emulsification,” says Roszkowski.

Vegan mayonnaise, which only uses plant-based ingredients, is also popular. Roszkowski advises using aquafaba, the liquid in a can of chickpeas, in place of the egg yolk. “Start by reducing the aquafaba until it is thick like eggs,” she says. From there, chill it completely and replace one-to-one in volume with the amount of eggs the recipe calls for.

Differences Between Aioli and Mayo

While similar, these two sauces have some key differentiators:

• Aioli has a pronounced garlic flavor and thicker, grainier texture
• Mayo has a more neutral taste and is smooth and creamy in texture
• Aioli is typically darker in color than the whiter hue of mayo
  

Then, there’s how these condiments are made. “The majority of mayonnaises are emulsified in a machine such as a food processor or with the aid of an immersion blender,” says Roszkowski. “Since mayonnaise is so thick and creamy, using a machine helps incorporate some air into the emulsion, both lightening up the color and texture of the finished product.”

How to Use Mayo

Beyond wraps and sandwiches, mayonnaise can be used in salad dressings such as Thousand Island, ranch, and Caesar, and sauces such as tartar sauce and rémoulade, says Roszkowski. “Mayonnaise can also be used as a binder in recipes like crab cakes or chocolate cake. It is a popular ingredient in deli salads such as egg salad, coleslaw, chicken salad, tuna salad, and potato salad,” she adds. More uses of mayo include:

• Coleslaw
• Potato salad
• Sandwiches
• Burgers
• Salad dressings and dips
• Deviled eggs
• Tuna salad
• Chicken salad
• Egg salad 
• Mexican street corn

How to Use Aioli

Zamarra says aioli is great as a cold accompaniment for vegetables (raw or cooked), seafood, and grilled meats, or as “a bolder option” than mayonnaise on a sandwich or burger—especially if it's a flavored rendition like this lemon aioli. 

Roszkowski likes to pair the sauce with fried foods because its creamy and garlicky composition makes a good balance. That's also true with grilled foods—try this miso aioli with grilled seafood. More uses of aioli includ:

• Grand aioli or petite aioli: platters that feature meats, cod, and vegetables for dipping
• French fries
• Grilled vegetables
• Roasted meats
• Seafood (especially shellfish like shrimp or crab)
• Pita bread
• Burgers
• Steamed artichokes 
• Patatas bravas
• Sandwiches
• Fried calamari
• Grilled shrimp
• Poached asparagus