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I am not a fan of most mayo and rarely have some on hand so it's usually aioli for me. I love the flavor of it since I use fresh lemon and garlic or fresh lime and garlic etc.
Classic aioli has garlic and lemon, so technically what I make isn't, but it is pretty close.
I love mayo, and I love using mayo as a basis for sauces. My go to for fish is mayo, lemon juice and tarragon (no garlic), and if I were making a sauce for meat, I would whirl together, mayo, garlic and some herbs (no lemon juice).
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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They're just different products with different purposes. Maybe not apples and oranges, but lemons and limes, at least. Both are delicious. While they could be used interchangeably, kind of, they're not really interchangeable. Aioli is better when you want a punch of garlicky-lemony flavor, so it's great when you need a dip for more neutrally-flavored items (veggies, fried seafood...). Mayo is better when you don't want to compete too much with other flavors, so as an ingredient in a recipe or as a spread on something that already has a delicate balance of flavors, mayo is going to be the better fit. Two different, equally yummy products.
I don't usually have mayo in the house, so if I want it, I have to make it. And when I make my own, I often make aioli. I like dipping crudites in aioli. Or using it in Salade Niçoise.
Recently, I was on a tuna fish kick. I just use Hellman's for that. I have half a jar left now which I don't know if I'll ever use, as I don't like mayo for anything else, and I am SO over tuna right now. Maybe I'll eat salads with Russian dressing.
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