The main difference between aioli and mayonnaise is that aioli is an emulsion made with garlic and extra virgin olive oil while mayonnaise is an emulsion made of oil, egg yolks, and lemon juice or vinegar.
Most people assume that aioli and mayonnaise are the same as they have a similar appearance, with a pale colour and a creamy consistency. But they are not the same. Aioli has a different flavour from mayonnaise due to its strong garlic and virgin olive oil flavour.
Key Areas Covered
1. What is Aioli
– Definition, Features
2. What is Mayonnaise
– Definition, Features
3. What is the Difference Between Aioli and Mayonnaise
– Comparison of Key Differences
Key Terms
Aioli, Mayonnaise
What is Aioli
Aioli is a traditional condiment in the cuisine of Provence and Catalonia. It is an emulsion made with garlic and extra virgin olive oil. It is basically like thick garlic sauce. In fact, the name aioli has the meaning, garlic oil. Aioli has a pale colour and a creamy consistency. In restaurants, it’s steamed with various food items like poached fish, steamed vegetables, delicately fried seafood, or even French fries.
Garlic does not have strong emulsifying properties like egg yolk, so it takes a great deal of effort to emulsify olive oil into the garlic, especially if you use the traditional method with mortar and pestle. Here, you have a mash the garlic into a paste while adding olive oil slowly. Until the mixture is pale and smooth, you have to keep stirring and mashing. Sometimes, we also add other ingredients to help the garlic and olive oil to emulsify more quickly. Egg yolk is a common emulsifier. This is why most people confuse aioli with mayonnaise. However, even if aioli includes egg yolk, it has a different flavour from mayonnaise due to the strong garlic flavour and virgin olive oil flavour.
What is Mayonnaise
Mayonnaise is a thick, creamy dressing made of oil, egg yolks, and lemon juice or vinegar. It’s actually an emulsion, i.e., a mixture of two liquids that can’t be normally combined. Emulsifying involves slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends very small droplets of one liquid through another.
You can easily make mayonnaise at home. All you need is eggs, oil, and lemon juice or vinegar to enhance the flavour and texture. Make sure to select a light, neutral oil like vegetable oil or canola. The main thing to keep in mind when making mayonnaise is to add the oil very slowly at first while whisking constantly. If you add the oil too fast, the emulsion will break, separating into parts. You don’t have to whisk by hand; you can use a mixer or food processor.
Difference Between Aioli and Mayonnaise
Definition
Aioli is an emulsion made with garlic and extra virgin olive oil while mayonnaise is an emulsion made of oil, egg yolks, and lemon juice or vinegar.
Ingredients
Aioli contains garlic and extra virgin olive oil while mayonnaise usually contains egg yolks, a neutral oil, lemon juice or vinegar.
Oil
We use extra virgin olive oil to make aioli, but we use a light oil like vegetable or canola oil.
Taste
When compared to mayonnaise, aioli has a strong garlic and extra virgin olive oil taste.
Conclusion
Most people assume that aioli and mayonnaise are the same as they have a similar appearance, with a pale colour and a creamy consistency. But they are not the same. The main difference between aioli and mayonnaise is that aioli is an emulsion made with garlic and extra virgin olive oil while mayonnaise is an emulsion made of oil, egg yolks, and lemon juice or vinegar.
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