Aioli of garlic, salt, egg, and olive oil in a mortar

Aioli with olives

Aioli (Provençal Occitan alhòli^[1], Catalan allioli) is a sauce made of garlic, egg and olive oil. There are many variations, and one common one is to add mustard. In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (< Latin allium) + òli 'oil' (< Latin oleum). Image File history File links Metadata Size of this preview: 800 × 533 pixelsFull resolution (921 × 614 pixel, file size: 89 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 800 × 533 pixelsFull resolution (921 × 614 pixel, file size: 89 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 729 × 600 pixelsFull resolution (1759 × 1447 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 729 × 600 pixelsFull resolution (1759 × 1447 pixel, file size: 1. ... Provençal (Provençau) is one of several dialects of Occitan spoken by a minority of people in southern France and other areas of France and Italy. ... Occitan, or langue doc is a Romance language characterized by its richness, variability, and by the intelligibility of its dialects. ... Catalan IPA: (català IPA: or []) is a Romance language, the national language of Andorra, and a co-official language in the Spanish autonomous communities of Balearic Islands, Catalonia and Valencia, and in the city of LAlguer in the Italian island of Sardinia. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... For the Popeye character, see Olive Oyl. ... Spaghetti with seafood (Spaghetti allo scoglio). ... For other uses, see Soup (disambiguation). ... A crouton is a small piece of dry or fried bread, often seasoned, that is used to add texture and flavour to salads, notably the Caesar salad, and in soups. ...

Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-producing properties. So, classic aioli is made without egg, though many aioli recipes use it. For the song by The Smashing Pumpkins, see Mayonaise (song). ... A. Two immisicible liquids, not emulsified; B. An emulsion of Phase B dispersed in Phase A; C. The unstable emulsion progressively separates; D. The surfactant (purple outline) positions itself on the interfaces between Phase A and Phase B, stabilizing the emulsion An emulsion is a mixture of two immiscible (unblendable...

Traditional aioli

In Provence, aioli (or more formally, Le Grand Aïoli) also designates a complete dish consisting of various boiled vegetables (usually carrots, potatoes, and green beans), boiled fish (normally, desalted salt cod), and boiled eggs served with the aioli sauce. Coat of arms of Provence Provence (Provençal Occitan: Provença in classical norm or Prouvènço in Mistralian norm) was a Roman province and now is a region of southeastern France on the Mediterranean Sea adjacent to Italy. ... A dish in gastronomy is a specific food preparation, a distinct article or variety of food[1], ready to eat. ... This article is about the cultivated vegetable. ... For other uses, see Potato (disambiguation). ... Green common beans on the plant Green beans (American English) or French beans (British English) or Mahune (South Slavic, Balkans) are the unripe fruits of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean (Phaseolus vulgaris), whose pods are also... The examples and perspective in this article may not represent a worldwide view. ...

The garlic is often ground with salt in a mortar and pestle to lead to a smooth aioli. Egg yolks, garlic and Dijon mustard (if adding this as a common variation on the basic aioli), are combined first with a whisk, and the oil is added slowly with whisking and the lemon juice is added slowly with whisking to create the emulsion. The additions of the dissimilar ingredients must be slow to start and then can be faster once the initial emulsion has formed.

Aioli has become popular as an accompaniment in Australia, often served alongside potato wedges, which are large chunky-cut potato chips that have been coated in spices before cooking. This article does not cite any references or sources. ...

Other forms of aioli

Similar sauces are found elsewhere in the region.

Allioli

Allioli (from all i oli, Catalan for "garlic and oil", pronounced [aʎiˈɔli]) is a typical paste of Catalonia. It is made by pounding garlic with olive oil and salt in a mortar until a smooth texture is obtained. It differs from Provençal aioli in that it does not use eggs. Catalan IPA: (català IPA: or []) is a Romance language, the national language of Andorra, and a co-official language in the Spanish autonomous communities of Balearic Islands, Catalonia and Valencia, and in the city of LAlguer in the Italian island of Sardinia. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... This article is about the Spanish autonomous community. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... For the Popeye character, see Olive Oyl. ... A mortar and pestle are two tools used with each other to grind and mix substances. ...

Aillade

Aillade is the name used in southern France for two different garlic-based condiments. In Provence, it is a garlic-flavoured vinaigrette, while in some other areas, it is a form of garlic-flavoured mayonnaise. In the latter meaning, it is a synonym for aioli.

Note: Many restaurants refer to any flavored mayonnaise as an aioli. This is of course an incorrect definition, unless the resulting sauce includes the addition of garlic.

See also

• Bread and Puppet Theater, which makes a practice of handing out bread with aioli
• Skordalia, a Greek garlic sauce
• Mujdei, a Romanian garlic sauce

Puppets found in the Bread & Puppet Museum in Glover, Vermont The Bread and Puppet Theater (often known simply as Bread & Puppet) is a politically radical puppet theater, active since the 1960s, currently based in Glover, Vermont. ... Skordalia is a Greek mashed potato dip where the potatoes are worked to a smooth texture. ... This article or section does not cite its references or sources. ...

Notes