Whats the difference between an aioli and a remoulade?


I mean I know an aioli is glorified mayo, but how does a remoulade play into this chaos?


Baaaaaassially an aioli is a mayo with roasted garlic and a remoulade is a poor mans tar tar sauce.

That’s as simplistic as I can put it.

Rémoulade (English: /reɪməˈlɑːd/; French: [ʁemulad])[1] is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes).

Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists believe that the absence of egg distinguishes aioli from mayonnaise, but that is not the case in France and other countries, where cooks may use egg or egg yolk as an emulsifier. Using only garlic as an emulsifier requires that the cook thoroughly crush it and add oil drop by drop so excess oil does not “cut” the aioli.

Since the late 1980s, many people have called all flavored mayonnaises aioli. Flavorings include saffron and chili.[7] Purists insist that flavored mayonnaise can contain garlic, but true aioli contains no seasoning other than garlic.[