Aioli vs Mayo: What’s the Difference?

They look the same, they taste similar, and they’re often used interchangeably. But if you’ve ever wondered about the real difference between mayo and aioli, you’re not alone.

What is Mayo?

• Base ingredients: Oil, egg yolk, and vinegar/lemon juice

• Flavour profile: Neutral, creamy, versatile

• Uses: Sandwich spread, salad dressing, base for sauces (like sriracha mayo)
  
  

What is Aioli?

• Traditional origin: Mediterranean (Spain & France)

• Base ingredients: Garlic and olive oil (sometimes emulsified with egg yolk)

• Flavour profile: Stronger, garlicky, more robust than mayo

• Uses: Dip for fries, spread for grilled meats, sauce for seafood
  
  

Mayo vs Aioli: The Key Differences

Are They Interchangeable?

Yes and no. Many restaurants use the terms loosely, so when you order “garlic aioli,” you’re often just getting garlic-flavoured mayo. True aioli, however, has a much bolder garlic punch and is traditionally made without eggs.

How Does Umei Fit Into This?

At Umei, we’ve taken inspiration from the iconic Japanese mayo-making method—but reimagined it for modern eaters. Instead of using eggs, Umei mayo is an eggless mayonnaise emulsified with plant-based protein for the same creamy richness people love in mayo and aioli.

To make it even more exciting, we’ve added unique flavour twists that draw from Asian cuisine:

• Korean chilli gochugaru for a subtle smoky heat

• Yuzu for a citrusy, refreshing zing

• Seaweed for an umami-packed depth
  
  

So whether you’re team mayo or team aioli, Umei brings the best of both worlds—creamy, versatile, and packed with bold, modern flavours.

Both mayo and aioli are delicious, but the next time you’re choosing a sauce, think about the flavour you want:

• For creamy versatility → mayo

• For bold garlic punch → aioli

• For a modern, eggless, Asian-inspired upgrade → Umei mayo