Aioli
Type | Sauce |
---|---|
Place of origin | Catalonia/Occitan regions of France and Spain |
Main ingredients | Olive oil, garlic |
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
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.
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]
Etymology
The word is a transparent compound of the words meaning "garlic" and "oil".[11]
The
Basic recipe
Garlic is crushed in a mortar and pestle and emulsified with salt and olive oil.
Today, aioli is often made in a food processor or blender, but some traditionalists object that this does not give the same result.[6]
Serving
This section needs additional citations for verification. (August 2021) |
In
In
The Provençal cuisine fish soup bourride is generally served with aioli.[17]
In Spain, particularly in Catalan cuisine and Valencian cuisine, allioli is often served with arròs negre, arròs a banda, fideuà, with grilled snails (cargols a la llauna), grilled meat, lamb, rabbit, vegetables, boiled cod (bacallà a la catalana, bacallà amb patates) and comes in other varieties such as allioli de codony (allioli with boiled quince, not the preserve) or allioli with boiled pear.[7] Other commonly used vegetables are beets, fennel, celery, zucchini, cauliflower, chickpeas, and raw tomato.[6][8]
See also
- Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine
- Dipping sauce – Type of sauce
- Garlic sauce – Sauce with garlic as a main ingredient
- List of garlic dishes
- Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil
- Skordalia – Thick garlic sauce in Greek cuisine
- Toum – Garlic sauce common in the Levant
- Makalo – Macedonian dipping sauce typically made from garlic and oil
References
- ISBN 978-0-19-957112-3.
- ISBN 978-0-307-46491-0.
- ^ J.-B. Reboul, La Cuisinière Provençale 1910 (1st edition); 1989 (25th edition), p. 88
- ^ a b Robert Courtine, The Hundred Glories of French Cooking (tr. Derek Coldman), 1973, p. 140
- ^ Henri Philippon, Cuisine de Provence, 1977 (2nd ed), p. 20
- ^ a b c d Mireille Johnston, The Cuisine of the Sun, 1976; Johnston gives one recipe without extra flavorings (p. 75) and one with mustard (p. 229)
- ^ a b Prosper Montagné, Larousse Gastronomique (1938, tr. 1961), s.v.
- ^ ISBN 0-06-016922-2.
- ^ apronandwhisk (2022-03-27). "Maltese Arjoli Dip". Apron & Whisk. Retrieved 2023-11-10.
- ISBN 1579653464, 2008, p. 102
- ISBN 978-0-19-957112-3.
- ^ cf. Occitan writing systems
- Asociación de Academias de la Lengua Española (2005). "ajiaceite", Diccionario panhispánico de dudas. Retrieved on 16 July 2019.
- ^ "Dicionario". Real Academia Galega (in Galician). Retrieved 2022-05-27.
- ^ "La cucina occitana (area cuneese)" (in Italian). Archived from the original on July 23, 2011. Retrieved 2009-04-11.
- ISBN 0199264880, p. 47-48 and passim
- ISBN 0679738975, p. 359