Aioli
From Wikipedia, the free encyclopedia
Aioli (French: aïoli, Modern Provençal: aiòli) is a cold sauce made of garlic, egg, acid (lemon juice or vinegar), and olive oil, basically a garlic-flavoured mayonnaise. In France Aioli is traditionally served with seafood, fish soup and croutons.
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[edit] Traditional aioli
In Provence, aioli also designates a complete dish consisting of boiled vegetables (carrots, potatoes..., green beans), boiled fish (normally, desalted cod), and boiled eggs served with the aioli sauce.
Aioli has become popular as an accompaniment in Australia, often served alongside potato wedges. (Large chunky-cut potatoes dipped in a spicy seasoning).
[edit] Other forms of aioli
The sauce has been modified in other regions of Europe to suit local cuisine.
[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.
