She Strengthens

Unraveling the Mystery of Creamy Sauces

Are you curious about the differences between aioli, mayonnaise, and hollandaise? These three sauces may seem similar, but each has its own unique flavor profile and characteristics. Let’s dive into what makes them tick and how to create them at home.

The Common Thread: Emulsions

At their core, aioli, mayonnaise, and hollandaise are all emulsions, meaning they contain tiny droplets of fat suspended in water. This is made possible by the use of egg yolks, which are naturally rich in lipoproteins that facilitate emulsification. To create any of these sauces, you’ll start by combining egg yolks with a pinch of acidity (such as vinegar or lemon juice) and then gradually whisking in oil or fat.

What Sets Them Apart?

So, what distinguishes aioli, mayonnaise, and hollandaise from one another?

Mayonnaise: The Versatile Sauce

Mayonnaise is a cold emulsified sauce consisting of egg yolks and oil blended together. While it’s often associated with neutral-tasting oils like canola or soybean, traditional recipes called for olive oil. In reality, any yolk + oil emulsion can qualify as mayonnaise, making aioli and hollandaise specific types of mayonnaise.

Aioli: The Garlic-Infused Classic

Aioli boasts a rich history dating back to the first century A.D., originating from a mixture of garlic and olive oil in present-day Spain. To be considered true aioli, it must contain olive oil and garlic. This garlicky riff on olive oil mayonnaise is often misunderstood, with many restaurants passing off mayo-ish sauces as aioli.

Hollandaise: The Prestigious French Mother Sauce

As one of the five French mother sauces, hollandaise commands respect. Using butter as its main fat, it has a reputation for being tricky to make due to its temperature-sensitive requirements. However, once you’ve mastered the temperature, hollandaise is surprisingly easy to create, with a fat content of between one and two thirds of the total volume.

Now that you know the differences between these creamy sauces, try making them at home with our simple recipes: Homemade Mayonnaise, Basic Aioli, and Easy Blender Hollandaise.