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Aioli (Provençal
Provençal

Proven?al may refer to*Proven?al, meaning "of Provence", a region of France*The Proven?al of the Occitan language, spoken in the south of France...
 Occitan alhòli, Catalan
Catalan language

Catalan is a Romance languages, the national language and official language of Andorra, and a official language in the Autonomous Communities of Spain of the Balearic Islands, Catalonia and Valencian Community and in the city of Alghero in the Italy List of islands in the Mediterranean of Sardinia....
 allioli) is a sauce made of garlic
Garlic

Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive....
 and olive oil
Olive oil

Olive oil is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Anatolia and spread from there as far as southern Africa, Australia, Japan and China....
. Normally egg
Egg (food)

An egg is a round or oval body laid by the female of many animals, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves....
 is also added for ease of mixing.






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Allioli
Aioli Mit Oliven
Aioli (Provençal
Provençal

Proven?al may refer to*Proven?al, meaning "of Provence", a region of France*The Proven?al of the Occitan language, spoken in the south of France...
 Occitan alhòli, Catalan
Catalan language

Catalan is a Romance languages, the national language and official language of Andorra, and a official language in the Autonomous Communities of Spain of the Balearic Islands, Catalonia and Valencian Community and in the city of Alghero in the Italy List of islands in the Mediterranean of Sardinia....
 allioli) is a sauce made of garlic
Garlic

Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive....
 and olive oil
Olive oil

Olive oil is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Anatolia and spread from there as far as southern Africa, Australia, Japan and China....
. Normally egg
Egg (food)

An egg is a round or oval body laid by the female of many animals, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves....
 is also added for ease of mixing. There are many variations, such as the addition of mustard
Mustard

Mustard may refer to:...
. In France
France

France , officially the French Republic , is a country whose Metropolitan France is located in Western Europe and that also comprises various Overseas departments and territories of France....
, aioli is traditionally served with seafood
Seafood

Seafood is any aquatic animal that is served as food and eaten by humans. Seafoods include fish and shellfish .The harvesting of seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming....
, fish soup
Soup

Soup is a food that is made by combining ingredients such as meat and vegetables in Stock or hot/boiling water, until the flavor is extracted, forming a broth....
, and croutons. In Malta
Malta

Malta , officially the Republic of Malta , is a densely populated developed country European microstates microstate in the European Union....
, arjoli or ajjoli
Maltese cuisine

Malta cuisine is typically Mediterranean cuisine, based on fresh seasonal locally available produce and seafood, with some influence from Italian cuisine, particularly Sicilian cuisine....
 is commonly made with the addition of either crushed galletti
Maltese cuisine

Malta cuisine is typically Mediterranean cuisine, based on fresh seasonal locally available produce and seafood, with some influence from Italian cuisine, particularly Sicilian cuisine....
 or tomato. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (< Latin allium) + òli 'oil' (< Latin oleum).

Aioli is, like mayonnaise, an emulsion
Emulsion

An emulsion is a mixture of two immiscible liquids. One liquid is dispersion in the other . Many emulsions are oil/water emulsions, with dietary fats being one common type of oil encountered in everyday life....
 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. Classic aioli is made without egg, though many aioli recipes use it.

Traditional aioli

In Provence
Provence

Provence is a region of southeastern France on the Mediterranean adjacent to Italy. It is part of the administrative regions of France of Provence-Alpes-C?te d'Azur....
, aioli (or more formally, Le Grand Aïoli) also designates a complete dish
Dish (food)

File:Chinese Chawal in Basmati.jpgA dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat....
 consisting of various boiled vegetables (usually carrot
Carrot

The carrot is a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot....
s, potato
Potato

The potato is a starchy, tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae family. The word potato may refer to the plant itself as well....
es, and green bean
Green bean

Green beans , French beans or runner beans , also called squeaky beans, are the unripe fruit of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean , whose pods are also usually called string beans in the northeastern United States, but can also go by snap b...
s), boiled fish (normally, desalted salt cod), and boiled eggs served with the aioli sauce.

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, then the oil and the lemon juice are 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
Australia

Australia, officially the Commonwealth of Australia, is a country in the southern hemisphere comprising the Australia of the world's smallest continent, the major island of Tasmania, and numerous list of islands of Australia in the Indian Ocean and Pacific Oceans....
, often served alongside potato chips.

Other forms of aioli


Similar sauces are found elsewhere in the region.

Allioli

Allioli (from all i oli, Catalan
Catalan language

Catalan is a Romance languages, the national language and official language of Andorra, and a official language in the Autonomous Communities of Spain of the Balearic Islands, Catalonia and Valencian Community and in the city of Alghero in the Italy List of islands in the Mediterranean of Sardinia....
 for "garlic
Garlic

Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive....
 and oil", , popularised as Alioli, or Ali-oli from the Italian
Italian language

Italian is a Romance languages spoken by about 63 million people as a first language, primarily in Italy. In Switzerland, Italian is one of four Linguistic geography of Switzerlands....
) is a typical paste-like cold sauce of the Balearic Islands
Balearic Islands

The Balearic Islands are an archipelago in the western Mediterranean Sea, near the eastern coast of the Iberian Peninsula.The four largest islands are Majorca, Minorca, Ibiza, and Formentera....
, Valencia and Catalonia
Catalonia

Catalonia , is an Autonomous Community in northeast Spain.Catalonia covers an area of 32,114 km? and has an official population of 7,210,508. It borders France and Andorra to the north, Aragon to the west, the Valencian Community to the south, and the Mediterranean Sea to the east ....
. It is made by pounding garlic
Garlic

Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive....
 with olive oil
Olive oil

Olive oil is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Anatolia and spread from there as far as southern Africa, Australia, Japan and China....
 and salt in a mortar until a smooth texture is obtained. Traditionally, it differed from Provençal aioli in that it does not use egg but most contemporary preparation instructions suggest the use of a small quantity to allow faster and easier mixing. The mix of eggs, oil and garlic is pejoratively referred as mayonnaise with garlic.

Aillade

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

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

See also

  • Bread and Puppet Theater
    Bread and Puppet Theater

    The Bread and Puppet Theater is a politically radical puppet theater, active since the 1960s, currently based in Glover, Vermont. Its founder and director is Peter Schumann....
    , which makes a practice of handing out bread with aioli
  • Toum
    Toum

    Toum is a garlic sauce as prepared in Lebanon. As well as garlic, it contains Olive Oil and lemon crushed using a wooden mortar and pestle. There is also a variation popular in many villages where Mentha is added, called "Zat and Toom"....
    , a Lebanese garlic sauce
  • Skordalia
    Skordalia

    Skordalia or skordhalia/skorthalia is a thick puree in Greek cuisine made by combining crushed garlic with a bulky base?which may be a pur?e of potatoes, walnuts, almonds, or liquid-soaked stale bread?and then beating in olive oil to make a smooth emulsion....
    , a Greek garlic sauce
  • Mujdei
    Mujdei

    Mujdei is a spicy Romanian cuisine. It is made from garlic crushed and ground into a paste, salted and mixed energetically with vegetable oil ....
    , a Romanian garlic sauce


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