Aioli and mayonnaise are two different sauces that are often confused because they share a very similar foundation. Both aioli and mayonnaise are made from a base of egg yolks and oil, whisked together into a emulsification or thick sauce. However, aioli is a traditional French sauce made with olive oil whose flavor is dominated by crushed garlic. Aioli also uses bread crumbs to help bind the ingredients together. Mayonnaise contains no garlic, uses canola oil and contains lemon juice and vinegar to help the emulsification process. Though not strictly traditional, you can create aioli from mayonnaise with nothing more than garlic paste.
Step 1
Transfer 2 tbsp. of mayonnaise into a small bowl. If you want to make a larger batch of aioli, add more mayonnaise but record the amount in order to maintain the garlic ratio. Because there are 3 tsp. in every tablespoon, the ratio of mayonnaise to garlic should remain at 24 to 1, mayonnaise to garlic paste.
Step 2
Add 1/4 tsp. of garlic paste to the mayonnaise and combine with a small whisk.
Step 3
Taste your aioli to determine if you want to add additional garlic, salt, pepper or other seasonings before serving.
Tips and Warnings
- Traditional aioli does contain bread crumbs, but they are used to thicken the sauce. Because mayonnaise is already at the proper thickness, bread crumbs are not necessary and would make the sauce too heavy.
Things You'll Need
- 2 tbsp. mayonnaise
- 1/4 tsp. garlic paste
- Whisk
- Bowl
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