Aioli
From Wikipedia, the free encyclopedia
Aioli (French aïoli, Modern Provençal aiòli) is a sauce made of garlic, egg, lemon juice (or vinegar), and olive oil, basically a garlic-flavoured mayonnaise. 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 comes from Provençal ai/ail 'garlic' (< Latin allium) + oli 'oil' (< Latin oleum).
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 allioli is made without egg, though many allioli recipes use it.
Contents |
[edit] 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.
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.
[edit] Other forms of aioli
Similar sauces are found elsewhere in the region.
[edit] Allioli
Allioli (from all i oli, Catalan/Valencian for "garlic and oil", pronounced IPA [aʎi'ɔli]) is a typical paste of Valencia and 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.
[edit] 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.
[edit] See also
- Bread and Puppet Theater, which makes a practice of handing out bread with aioli
- Skordalia, a Greek garlic sauce
