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.

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aïoli British  

/ aɪˈəʊlɪ, eɪ- /

noun

1. garlic mayonnaise

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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; 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."

Example Sentences

Hall tentatively dips a fry into the truffle aioli sauce.

From Los Angeles Times • Dec. 9, 2025

We ordered what I consider to be the perfect lunch: mussels poached in white wine and herbs, slices of crusty country loaf griddled in olive oil, and a plate of frites with aioli.

From Salon • Oct. 23, 2025

But years later, I was working with a cookbook author who was developing a range of aioli recipes.

From Salon • Apr. 5, 2025

They serve it with a nice garlic aioli.

From Los Angeles Times • Mar. 14, 2025

The average English palate would shudder at the flavour of aioli, but it would be charmed by the insertion of that petit point d'ail which turned mere goodness into triumph and laurelled perfection.

From The Secret Glory by Machen, Arthur