By Ujjainee Roy
August 11, 2024
Aioli and mayonnaise are both creamy, delicious condiments often used to enhance the flavor of various dishes. While they may appear similar and are sometimes used interchangeably, they have distinct origins, ingredients, and flavor profiles. Here are some major differences between between aioli and mayonnaise.
One of the primary differences between aioli and mayonnaise lies in their origins. Aioli hails from the Mediterranean region, specifically Provence in France and Catalonia in Spain. Mayonnaise, on the other hand, has French origins as well, but it became widely popular in Western cuisine, especially in the United States.
The base ingredients of aioli and mayonnaise are different, Aioli traditionally consists of just garlic, olive oil, and salt, though some variations may include lemon juice or egg yolk. Mayonnaise, however, is made from a base of egg yolks, oil (usually neutral oils like canola or vegetable oil), vinegar or lemon juice, and mustard.
The flavor profiles of aioli and mayonnaise are markedly different due to their ingredients. Aioli has a strong, pungent garlic flavor, which can be more intense or mild depending on the amount of garlic used. Mayonnaise, on the other hand, has a milder, more neutral flavor, with a slight tang from the vinegar or lemon juice.
Aioli tends to have a thicker, more rustic texture due to the emulsification of garlic and olive oil. It may also have a slightly grainy texture if the garlic is not finely pureed. In contrast, mayonnaise has a smoother, creamier texture because it is typically made with emulsified egg yolks and neutral oils.
The traditional preparation methods for aioli and mayonnaise differ. Aioli is traditionally made by hand-pounding garlic with a mortar and pestle, gradually adding olive oil until a thick emulsion forms. Mayonnaise, on the other hand, is typically made using a whisk or blender, with egg yolks being emulsified with oil, vinegar, and mustard.
Aioli, made primarily from garlic and olive oil, tends to be higher in monounsaturated fats, which are considered heart-healthy fats. Olive oil also provides antioxidants and other beneficial compounds. Mayonnaise, made from egg yolks and neutral oils, is higher in polyunsaturated fats and cholesterol