For the 19th-century Occitan newspaper, see L'Aiòli.
Aioli
Type
Sauce
Place of origin
Catalonia/Occitan regions of France and Spain
Main ingredients
Olive oil, garlic
Cookbook: Aioli
Media: Aioli
Aioli, allioli, or aïoli (/aɪˈoʊli/ or /eɪˈoʊli/; Provençal Occitan: alhòli[aˈʎɔli] or aiòli[aˈjɔli]; Catalan: allioli[ˌaʎiˈɔli]; Spanish: alioli[ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.
The names mean "garlic and oil" in Catalan and Provençal.[1] It is found in the cuisines of the Mediterranean coasts of Spain (Catalonia, the Valencian Community, the Balearic Islands, Murcia, and eastern Andalusia) and France (Provence, Languedoc, Roussilon).[2]
Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic. The latter gives the sauce a pastier texture, making it more laborious to produce as the emulsion is harder to stabilise.[3][4][5][6] There are many variations, such as adding lemon juice or other seasonings. In France, it may include mustard.[7][8]
In Malta, the term arjoli or ajjoli is used for a different preparation made with galletti (a type of cracker), tomato, onion, garlic, and herbs.[9]
Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Purists believe aioli should not include egg, but nowadays, egg or egg yolk is the usual emulsifier.[citation needed]
Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli.[citation needed] Purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).[10]
^Stevenson, Angus (2010-08-19). Oxford Dictionary of English. OUP Oxford. ISBN 978-0-19-957112-3.
^Larousse, Librairie (2009-10-13). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated. National Geographic Books. ISBN 978-0-307-46491-0.
^J.-B. Reboul, La Cuisinière Provençale 1910 (1st edition); 1989 (25th edition), p. 88
^Robert Courtine, The Hundred Glories of French Cooking (tr. Derek Coldman), 1973, p. 140
^Henri Philippon, Cuisine de Provence, 1977 (2nd ed), p. 20
^Mireille Johnston, The Cuisine of the Sun, 1976; Johnston gives one recipe without extra flavorings (p. 75) and one with mustard (p. 229)
^Prosper Montagné, Larousse Gastronomique (1938, tr. 1961), s.v.
^Olney, Richard (1994). Lulu's Provençal table: the exuberant food and wine from Domaine Tempier Vineyard. New York: HarperCollins. pp. 124–5. ISBN 0-06-016922-2.
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the bulk ingredient, which makes for a result similar to the Provençal aïoli and Catalan allioli. In the Ionian Islands, cod stock and lemon are usually...
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regions and cultures. This list includes notable worldwide condiments. Aioli – West Mediterranean sauce of garlic and oil Ajvar – Balkan condiment Amba –...
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commonly served as an appetizer or hors d'oeuvre, sometimes with a mustard or aioli dipping sauce, or are accompanied by other foods during the main course...
thick batter, deep fried and served with lemon juice and mayonnaise or aioli. Traditionally in Cantabria and the Basque Country rabas are cut into straight...
topped with grilled onions, roasted tomatoes, green olive salsa, and garlic aioli on a brioche bun); Beer and Pretzels (served with beer mustard and beer...
franchise offers "Hash Bites" as a side dish, available alone or with an aioli dipping sauce.[citation needed] Food portal French fries – Deep-fried strips...
cheddar, agave caramelized onions and pickled jalapeños, drizzled with spicy aioli, and garnished with a whole crawfish. Fat Hen Charleston, South Carolina...
Parmesan cheese, and imported roasted prosciutto crumbles, on a lemon-basil aioli toasted brioche-plus bun. Hawker Fare Mission District, San Francisco, California...
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