Aioli vs. Mayo: What’s the Difference?

Like ketchup and ranch dressing, mayonnaise (mayo, for short) is a staple in many American households. A mainstay in the kitchen, it’s used in tuna salad, deviled eggs, grilled cheese sandwiches, BLTs, and more. With its richness, mayo’s even used in some recipes for baking. Despite mayo’s popularity and versatility, there’s another condiment in town shaking things up. Enter aioli—a similarly white, creamy condiment commonly mixed up with mayo. You may have seen aioli on modern restaurant menus as a spread or dipping sauce for burgers, fries, artichokes, crab cakes, and other savory dishes. 

So, why are mayo and aioli commonly conflated? The two have a similar appearance, and in some cases, they serve a similar purpose on your plate. They’re not actually the same thing, so let’s break down the difference between aioli vs. mayo.

What Is Aioli?

Is aioli just mayonnaise? Surprisingly, no. Aioli is a thick condiment or sauce that originated in the Mediterranean. Its exact origin is unknown, but it’s believed to have come from Spain or the south of France. You may have only recently discovered aioli, but the sauce dates back thousands of years. 

Traditional aioli is a simple emulsion made from olive oil and garlic—that’s it. “Aioli” even translates to “garlic oil.” The result is a creamy sauce that’s white or pale yellow in color and rich in garlicky flavor. Garlic aioli isn’t the only kind, however. Tomato pepper aioli, cilantro lime aioli, and sriracha aioli are some popular aioli varieties.

Aioli is best used in savory situations. In the United States, you’ll commonly see it spread on burgers or served alongside fries for dipping. It also pairs well with vegetables, egg omelets, and meats of all kinds—even fish, raw and cooked. It’s incredibly versatile, so you can eat aioli with pretty much any savory food. 

What Is Mayonnaise?

Mayonnaise (or mayo) is the ol’ reliable condiment found in practically every American refrigerator. It’s the classic white sauce that can turn a dry sandwich into a delicious lunch, and a can of tuna into an appetizing entrée. It’s also the base for sauces like tartar sauce and Thousand Island dressing, as well as cold salads like tuna and macaroni salad. The uses for mayo are practically endless, and it pops up in surprising ways, such as in baked goods.

So, what’s in it? Mayo in its simplest form is an emulsion of oil, egg yolks, and a source of acid, such as vinegar or lemon juice. Mayo might also contain water, salt, mustard, and various spices. All kinds of fun ingredients can be added to mayo to make new flavors of mayo, such as chipotle, roasted red pepper, and sriracha mayos. 

The history of mayo dates back hundreds of years. A French chef is credited with inventing the first mayonnaise back in the 18th century, and it’s been used ever since.

Aioli vs. Mayo

In America, aioli has been reduced to a type of fancy mayo, but that’s actually not the case. Here’s when you can group aioli and mayo together, and when their differences really shine through.

Aioli and mayo are both creamy sauces, so they do have some things in common. You can use them to add a creamy consistency and tangy flavor to savory dishes. They’re both excellent for adding moisture to dry foods, like baby potatoes, for example. 

The biggest difference between aioli and mayo is the ingredients. Aioli is made from oil and garlic, while mayo is made primarily from oil and eggs. Aioli specifically calls for olive oil, which has a distinct flavor, while mayo is usually made with a more neutral-tasting oil. Mayo also contains a source of acid, such as vinegar or lemon juice.

The two also have different tastes, textures, and uses. Aioli has a strong garlic flavor, while mayo is more tart since it contains an acid. Texturally, aioli is thicker than mayo. This is why they’re sometimes used differently. Between the two, mayonnaise is slightly more versatile. Aioli is noticeably more savory, so it can’t be used in sweets or baked goods like mayo can. You’re more likely to find aioli used as a dipping sauce, while mayo is more commonly used as a spread or base for other sauces and dressings.

Can You Substitute Aioli For Mayonnaise? 

“Aioli” and “mayo” are often used interchangeably, and though they’re not the same, they’re similar enough that you can sometimes substitute one for the other. You’ll just need to adjust your expectations—and you may need to improvise a little—since they have slight differences in flavor and consistency.

You could use aioli in place of mayonnaise in recipes for savory, garlicky sauces—especially if it’s for dipping. The garlic flavor is strong, so you may need to use less garlic elsewhere in the recipe. You may also need to add more liquid since mayo is thinner than aioli.

It’s easier to use mayo in place of aioli, however, since mayo’s flavor isn’t as pungent. Using mayo instead of aioli yields a similar creamy base, though you may need to use more of it and add garlic to get the same thick, garlicky goodness.