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What’s the difference between mayonnaise and aioli? Traditionally, aioli is made without eggs, says Ali, and absolutely has to have garlic. “Currently, I think any flavored mayo is called aioli, but unless it has garlic, that’d be a misnomer,” says Ali. In Spain, aioli is often made with nothing but garlic, olive oil, and salt, says scubadoo97. The garlic is mashed with the oil and salt in a mortar and pestle, and gradually brought into an emulsion. “I have made it this way and it does work and will build up your forearm,” says scubadoo97. “Most recipes you see will include egg yolks. This will help to quickly bring it together but is not necessary.” Mayonnaise, on the other hand, is just an emulsion of egg yolks, oil, salt, and pepper, says tmso.
tmso also notes that, because of the difficulty getting aioli to emulsify without eggs, it’s often made with boiled potatoes or reconstituted stale bread. And aioli is “sometimes made with egg yolk to do the same job, making it effectively an aioli/mayo cross. This latter one tastes distinctly different,” says tmso.
Board Link: Mayo va. Aioli
Aioli is also sometimes made with the addition of a small amount of mustard, which also helps in forming the emulsion.
To say that aioli is garlic flavored mayo is to miss the point. They are two separate and distinct sauces. You could add garlic to mayo and have something very yummy. If you want to call it aioli, you need to add the garlic paste at the beginning and make it the foundation of the...+READ
Aioli is also sometimes made with the addition of a small amount of mustard, which also helps in forming the emulsion.
To say that aioli is garlic flavored mayo is to miss the point. They are two separate and distinct sauces. You could add garlic to mayo and have something very yummy. If you want to call it aioli, you need to add the garlic paste at the beginning and make it the foundation of the sauce.
BTW, it's thought of as a French sauce, or (as allioli) a Spanish sauce. It really predates those divisions. It is Provencal and Catalan, and also occurs in other areas influenced by the Occitan people.
As for adding bread crumbs and other things, you can do that, but it's not aioli. Add bread crumbs, saffron and chile peppers and you have rouille, a great accompaniment for fish and a tradition with bouillabaisse.-COLLAPSE