Mayonnaise vs. Aioli

Mayonnaisenoun

A dressing made from vegetable oil, raw egg yolks and seasoning, used on salads, with french fries, in sandwiches etc.

Mayonnaisenoun

Any cold dish with that dressing as an ingredient.

Mayonnaisenoun

A thick white sauce compounded of raw yolks of eggs beaten up with olive oil to the consistency near to that of a gel, and seasoned with vinegar, pepper, salt, etc.; - used in dressing salads, fish, etc. Also, a dish dressed with this sauce.

Mayonnaisenoun

egg yolks and oil and vinegar

Mayonnaise

Mayonnaise, informally mayo, is a thick cold sauce or dressing commonly used in sandwiches, hamburgers, composed salads, and on French fries. It also forms the base for many other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf and rouille.Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings.

Aiolinoun

A type of sauce, similar to mayonnaise, made from garlic, egg, lemon juice and olive oil.

Aiolinoun

a French garlic-flavored mayonnaise. It is often served with fish and other seafood, and sometimes with vegetables.

Aiolinoun

garlic mayonnaise

Aioli

Aioli, allioli or aïoli ( or ; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli [ˌaliˈoli]) is a sauce made of garlic, salt, and olive oil and found in the cuisines of the northwest Mediterranean, from Valencia to Calabria. The names mean in Catalan/Valencian and Provençal.