For many restaurant-goers and French fry dippers, you have seen the word aioli and thought: "Is this just fancy mayonnaise?" The term sounds like a French way of avoiding admitting that you are smothering a dish with straight mayo, but in actuality, there are a few key similarities and differences that define aioli.

The most substantial characteristic that aioli and mayonnaise have in common is that they are both emulsions. Meaning that they are both the products of ingredients that do not naturally combine being forced into the same mixture. In mayonnaise, oil is emulsified into vinegar, mustard, egg yolk, and salt by whisking it together slowly and then vigorously.

Traditionally, aioli was a Mediterranean emulsion of just garlic and oil. However, the mixture often "broke," leaving the chef with an oily mess instead of a fluffy spread.

Nowadays, aioli has come to represent mayonnaise that is heavily seasoned. As an ode to its originator, it usually has lots of garlic. However, paprika, roasted shallots, dried chilies, ginger, or fish sauce are also quite commonplace in aioli.

Next time you are taken aback at menu rhetoric, remember this simple spread-related education.