Aioli and mayonnaise might look like twins in the bottle but they’ve got different roots — and a bit of attitude all their own. Mayonnaise is the all-rounder: a simple emulsion of egg yolks, oil, and a touch of acid like vinegar or lemon juice. It’s smooth, rich, and the base for countless sauces. That’s the heart of our Spread ’Em classics — Yolky Mama, the creamy cornerstone of the range, and Pickle Punk, our dill-pickled twist that turns any sandwich or burger into something seriously craveable. Mayo is dependable, versatile, and never out of place.

Aioli, on the other hand, started in the Mediterranean as a garlic-heavy sauce made with just oil and crushed garlic — no eggs at all. These days, most aiolis are mayo-based with plenty of garlic stirred through, giving them that savoury, aromatic edge. Our Clove Junky (confit garlic aioli) is a tribute to that tradition — slow-roasted garlic blended until it’s sweet, mellow, and impossible to resist. It’s mayo’s bolder, more intense cousin — perfect for chips, seafood, or drizzling over grilled veggies.

So what’s the real difference? Mayo is the smooth talker, aioli is the flavour bomb. Both bring creaminess and richness, but aioli leads with garlic and attitude. At Spread ’Em, we love playing with both — from the smoky kick of El Guapo(chipotle mayo) to the seafood-savvy Fishy Biz (lemon and caper tartare). Whether you’re spreading, dipping, or slathering, there’s a sauce in our lineup ready to bring that saucy swagger to your plate.