Like Ketchup and Ranch Dressing, mayonnaise (Mayo for short) is a staple in many American households. A main support in the kitchen is used in tuna salad, devilish eggs, grilled cheese -sandwiches, blts and much more. With its wealth, Mayo is even used for baking in some recipes. Despite Mayo’s popularity and versatility, there is another spice in the city. Enter Aioli – a similar white, creamy spice that is often confused with Mayo. You may have seen Aioli on modern restaurant menus as a spread or dip sauce for burgers, fries, artichokes, crab cakes and other hearty dishes.
Why are Mayo and Aioli usually worked together? The two have a similar look and in some cases fulfill a similar purpose on their plate. They are actually not the same, so let’s broke the difference between Aioli and Mayo.
What is Aioli?
Is Aioli only mayonnaise? Surprisingly no. Aioli is a thick spice or a thick sauce that comes from the Mediterranean. Its precise origin is unknown, but it is assumed that it comes from Spain or southern France. You may have only recently discovered Aioli, but the sauce comes from thousands of years.
Traditional Aioli is a simple emulsion of olive oil and garlic – that’s it. “Aioli” even means “garlic oil”. The result is a creamy sauce that is white or light yellow and is rich in gnoblocks. However, garlic -aioli is not the only species. Tomato pepper -Aioli, coriander -lime aioli and sriracha aioli are some popular Aioli varieties.
Aioli is best used in hearty situations. In the United States, they are often spread on burgers or served in addition to fries for immersion. It also goes well with vegetables, eggs and meat of all kinds – even with fish, raw and cooked. It is incredibly versatile, so you can eat Aioli with pretty much any hearty meal.
What is mayonnaise?
Mayonnaise (or Mayo) is the old reliable spice in practically every American refrigerator. It is the classic white sauce that can turn a dry sandwich into a delicious lunch, and a can of tuna into an appetizing starter. It is also the basis for sauces such as tartar sauce and a thousand island dressing as well as cold salads such as tuna and macaronial salad. The uses for Mayo are practically endless and appear in a surprising way, such as in baked goods.
So what’s in? In its simplest form, Mayo is an emulsion of oil, egg yolk and acid source such as vinegar or lemon juice. Mayo can also contain water, salt, mustard and various spices. All types of funny ingredients can be added to Mayo to create new aromas of Mayo, such as chipotle, roasted red pepper and Sriracha Mayos.
The story of Mayo comes from hundreds of years. A French cook was invented in the 18th century the first mayonnaise, and since then it has been used.
Aioli against Mayo
In America, Aioli was reduced to a kind of unusual mayo, but that is actually not the case. Here you can group Aioli and Mayo together and when your differences really shine through.
Aioli and Mayo are both creamy sauces, so they have some things together. You can give you hearty dishes a creamy consistency and a spicy taste. They are both excellent to give dry foods moisture, such as baby potatoes.
The biggest difference between Aioli and Mayo are the ingredients. Aioli consists of oil and garlic, while Mayo is mainly made of oil and eggs. Aioli expressly demands olive oil that has a clear taste, while Mayo is usually produced with a neutral tasting oil. Mayo also contains an acid source such as vinegar or lemon juice.
The two also have different tastes, textures and uses. Aioli has a strong garlic taste, while Mayo is more cake because it contains an acid. Textural is aioli thicker than Mayo. That is why they are sometimes used differently. Between the two, mayonnaise is a little more versatile. Aioli is noticeably hearty, so it cannot be used in sweets or baked goods like Mayo. It is more likely that Aioli is used as a dip sauce, while Mayo is used more often as a spread or basis for other sauces and dressings.
Can you replace Aioli with mayonnaise?
“Aioli” and “Mayo” are often used interchangeable, and although they are not the same, they are similar enough that they can sometimes replace a mess. You just have to adapt your expectations – and you may have to improvise a little – because you only have slight differences in terms of taste and consistency.
You could use Aioli instead of mayonnaise in recipes for hearty, Garlicky sauces – especially if it is immersed. The garlic taste is strong, so you may have to use less garlic elsewhere in the recipe. You may also have to add more liquid because Mayo is thinner than Aioli.
However, it is easier to use Mayo instead of Aioli, since Mayo’s taste is not that sharp. The use of Mayo instead of Aioli results in a similar creamy basis, although you may have to use more of it and add garlic to get the same thickness, GARLICKY quality.
