538523 Mon Jul 14 08:50:57 -0700 2008 4 27 General Chowhounding Topics 0 3866921 It seems like aioli is just mayo with other flavors mixed in, like lemon or garlic. Can anyone tell me if there is a real difference between the two? Mon Jul 14 08:50:59 -0700 2008 58128 ajs228 1 3866946 I believe that aioli is always made with olive oil, whereas mayonnaise usually isn't (though it can be). Mon Jul 14 08:58:50 -0700 2008 3866921 10985 MMRuth 1 3866983 Classic aioli is actually made sans eggs (though I can't recall the last time I was served this in a restaurant) and absolutely has to have garlic. Currently, I think any flavoured mayo is called aioli, but unless it has garlic, that'd be a misnomer. (In other words, the simple and not entirely comprehensive answer to your question is that aioli is essentially a garlic mayo and mayo must contain garlic to be called aioli.) Wikipedia agrees with me and tells me that aioli is apparently also a "complete dish" in Provence. Who knew? (I didn't.) http://en.wikipedia.org/wiki/Aioli Mon Jul 14 09:07:58 -0700 2008 3866921 17410 Ali 1 3867959 In Spain aioli is often made with just garlic, salt and olive oil. It is made in the mortar and pestle and is slowly brought to an emulsion. I have made it this way and it does work and will build up your forearm. Most recipes you see will include egg yolks. This will help to quickly bring it together but is not necessary. Mon Jul 14 13:24:36 -0700 2008 3866921 89493 scubadoo97 1 3869538 Aïoli is an emulsion of garlic, olive oil, and salt. Mayonnaise is an emulsion of egg yolk, oil, salt and pepper. For aïoli, because it can be difficult to get the oil to emulsify with the garlic paste, it's sometimes made with boiled potatoes or reconstituted stale bread (the latter being how I learned it). It's also sometimes made with egg yolk to do the same job, making it effectively an aïoli/mayo cross. This latter one tastes distinctly different. Tue Jul 15 05:30:42 -0700 2008 3866921 177724 tmso