Is aioli just garlic mayo?

In most US restaurants, yes. The traditional version is garlic emulsified with olive oil, but menu aioli is usually mayo with garlic or another flavor stirred in.

Does aioli have egg in it?

Usually. Most modern aioli uses egg yolk to hold it together. The old Provençal version can be just garlic, salt and oil, so ask if you avoid egg.

Aioli vs mayo: what's the difference?

Traditional aioli is garlic pounded with olive oil, while mayo is egg yolk whisked with neutral oil; on most US menus, aioli just means mayo with lots of garlic.

Aioli

Very light

Indulgent

Subtle

Big punch

Mellow

Zingy

Creamy and loudly garlicky, with a peppery olive oil edge.

What does Aioli taste like?

Mayo

Very light

Indulgent

Subtle

Big punch

Mellow

Zingy

Mild, creamy and a little tangy, the blank canvas of sauces.

The real difference

In Provence, aioli is garlic and olive oil whipped together, sometimes with egg yolk. Mayo is egg yolk, neutral oil and lemon or vinegar. Most American restaurants make aioli by stirring garlic, chipotle or truffle into mayo, so it's really a flavored mayo with a fancier name.

Side by side

AioliMayo

Made fromGarlic and olive oil, often egg yolkEgg yolk, neutral oil, lemon or vinegar

TastesGarlicky, peppery, richMild, creamy, gently tangy

On a menuFries, fried calamari, sandwiches, seafoodBurgers, sandwiches, the base of most house sauces

Which to order

Order the aioli if you want your fries or sandwich to taste loudly of garlic.
Stick with mayo if you want creaminess without the garlic breath.

Quick questions

Is aioli just garlic mayo?: In most US restaurants, yes. The traditional version is garlic emulsified with olive oil, but menu aioli is usually mayo with garlic or another flavor stirred in.
Does aioli have egg in it?: Usually. Most modern aioli uses egg yolk to hold it together. The old Provençal version can be just garlic, salt and oil, so ask if you avoid egg.