Jump to:

• aioli
  aioli

  noun

  a garlic-flavored mayonnaise of Provence, served with fish and seafood and often with vegetables.
• aïoli
  aïoli

  noun

  garlic mayonnaise

aioli

American  

[ahy-oh-lee, ey-oh-, a-yaw-lee] / aɪˈoʊ li, eɪˈoʊ-, a yɔˈli /

noun

Cooking.

1. a garlic-flavored mayonnaise of Provence, served with fish and seafood and often with vegetables.

---

aïoli British  

/ aɪˈəʊlɪ, eɪ- /

noun

1. garlic mayonnaise

---

Usage

What does aioli mean? Aioli is a sauce made by mashing garlic and olive oil into a paste, sometimes with the addition of egg. Traditionally, Spanish-style aioli is a thick paste made only from garlic and olive oil, while French-style aioli often includes egg. Sometimes aioli is used as a fancier word for mayonnaise, especially when it has garlic in it. In all of its forms, aioli is an emulsion, meaning its ingredients are specially blended into smooth consistency. Example: The menu says aioli, but I’m pretty sure this is just mayo.

Etymology

Origin of aioli

1895–1900; < French aïoli < Provençal, equivalent to ai garlic (< Latin allium ) + oli oil (< Latin oleum; see oil)

Compare meaning

How does aioli compare to similar and commonly confused words? Explore the most common comparisons:

• aioli vs. mayonnaise

Explanation

Aioli is a French sauce made with garlic, egg, and olive oil. If you describe aioli as "fancy mayonnaise," you're not wrong! Although aioli is extremely similar to mayonnaise, there are a few basic differences. While mayo is usually an emulsion of canola oil, egg yolk, vinegar or lemon juice, and salt, garlic is at the heart of aioli. Traditionally, it's made by crushing a lot of garlic and thoroughly mixing it with olive oil (and sometimes egg). Purists insist that this is true aioli, a word that comes from the French ail, "garlic," and the Latin oleum, "oil."