Aioli

The Spruce Eats: Is Aioli Just Garlic-Flavored Mayonnaise? Mayonnaise and aioli have almost become synonymous in aioli American culinary scene.

Learn the real differences between the two popular spreads. Professional blogger and cookbook author Bethany Moncel has become an expert on making delicious, healthy meals on a budget. She also holds a nutritional science degree. With its creamy texture and white color, aioli does look just like mayo, and, unfortunately, in many places, the two have become synonymous. Although many restaurants tout aioli on menus when they’re really using flavored mayonnaise, there is a legitimate difference between the two spreads. Once you take a closer look at the composition of each condiment, the differences and similarities become clear. Mayonnaise is an emulsion created with egg yolk and oil.

When the oil is slowly added to the egg yolk while beating the mixture vigorously, the oil breaks up into tiny droplets that then get suspended within the egg yolk. Thousands of tiny droplets of oil create the creamy, opaque whitish color of mayonnaise in contrast to the clear appearance of oil. Lecithin in the egg yolk acts to keep the droplets suspended and prevent the oil from separating out and regrouping like it normally would. Mayonnaise typically uses a neutral, flavorless oil, like canola. It sometimes has an acidic ingredient, such as lemon juice or vinegar to provide tartness and a slight contrast to the smooth oil.