They might look almost identical on your plate creamy, pale, and smooth but aioli and mayonnaise are not the same. While both are emulsified sauces used to add richness to sandwiches, salads, and seafood, their origins, ingredients, and flavors tell very different stories. Understanding what truly separates aioli from mayonnaise will not only satisfy your curiosity but also elevate your cooking.
What Is Aioli?
The word aioli comes from the Provençal phrase “ail” (garlic) and “oli” (oil). Traditionally, aioli is made by emulsifying garlic and olive oil, sometimes with a pinch of salt. No eggs, no vinegar, and definitely no shortcuts.
In its purest Mediterranean form, aioli was prepared using a mortar and pestle. The process required patience and skill, as the cook slowly crushed garlic into a paste while drizzling in olive oil drop by drop until a thick, glossy emulsion formed.
Classic Aioli Ingredients
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Fresh garlic cloves
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Extra virgin olive oil
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Salt (optional)
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Lemon juice (modern variations)
Because it relies solely on oil and garlic, authentic aioli has a strong, peppery, and slightly bitter flavor, unlike the mild creaminess of mayonnaise.
(Source: Culinary Institute of America, “Fundamentals of Classic Sauces”)
What Is Mayonnaise?
Mayonnaise, or mayo, is a more modern invention that uses egg yolks as the emulsifying agent, along with oil and acid (usually vinegar or lemon juice). It’s believed to have originated in France or Spain in the 18th century.
Traditional Mayonnaise Ingredients
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Egg yolks
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Neutral oil (such as canola or sunflower)
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Vinegar or lemon juice
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Mustard (for flavor and stability)
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Salt
The result is a smooth, creamy condiment that’s lighter in color and subtler in taste than true aioli. The inclusion of eggs allows for easier emulsification, which is why mayonnaise became the commercial and household standard.
Aioli vs. Mayo: The Key Differences
While modern restaurants often label “garlic mayo” as aioli, purists argue that true aioli contains no eggs at all. Many chefs, however, prepare a hybrid blending traditional garlic aioli with egg-based mayonnaise to achieve both authenticity and texture.
Is Aioli Just Garlic and Olive Oil?
In its original Mediterranean form, yes. But most versions you encounter in cafés and restaurants today include egg yolks to simplify the emulsification process and create a creamier, more mayo-like consistency.
So when you see “garlic aioli” on a burger menu, it’s often just mayonnaise mixed with garlic or garlic oil, which is delicious, but technically not traditional aioli.
Is Aioli Healthier Than Mayonnaise?
That depends on the ingredients. Traditional aioli made with extra virgin olive oil contains healthier monounsaturated fats and antioxidants. Mayonnaise, on the other hand, is often made with refined vegetable oils that are higher in omega-6 fatty acids.
Aioli vs Mayo Nutrition Snapshot (per tablespoon)
So while aioli is richer and more natural, it’s also slightly higher in calories. The healthier choice depends on your dietary goals. Olive oil-based aioli is better for heart health, but both should be enjoyed in moderation.
(Source: USDA FoodData Central, 2025 update)
Does Aioli Have Eggs?
Traditionally, no. Classic aioli contains only garlic and olive oil. However, modern aioli recipes, even those by renowned chefs, frequently add egg yolk to stabilize the emulsion, making them closer to mayonnaise in structure. This fusion of old and new techniques creates the creamy texture most people associate with aioli today.
Aioli vs Mayo vs Hollandaise
If you’re a sauce enthusiast, you may have noticed that aioli, mayonnaise, and hollandaise all share a common culinary foundation.
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Aioli → Olive oil + Garlic
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Mayonnaise → Egg yolk + Oil + Vinegar/Lemon juice
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Hollandaise → Egg yolk + Butter + Lemon juice
Hollandaise differs because it’s a warm emulsion, while the others are cold sauces. But all three rely on the same chemical magic: combining fat and water into a stable, creamy mixture.
Which Is Thicker — Aioli or Mayonnaise?
Authentic aioli, when made by hand, tends to be thicker and denser than mayonnaise due to the mechanical action of crushing garlic and slowly blending in oil. Commercial aiolis, however, are often thinner because they’re whipped with egg yolks and machines, another sign of the blurred line between traditional and modern versions.
The Bottom Line
So, is aioli the same as mayonnaise? Not quite. Aioli is the ancient, garlic-and-olive-oil ancestor of modern mayonnaise. Both are emulsified sauces, but their ingredients, flavor, and heritage make them distinct.
Think of aioli as the rustic artisan, born from Mediterranean tradition and mayonnaise as its refined French cousin, shaped for convenience and mass appeal.
Whether you prefer the robust punch of garlic or the creamy subtlety of mayo, knowing their differences lets you appreciate each sauce for what it truly is.
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