Aioli

Aioli, allioli, or aïoli (Template:IPAc-en)Template:Notetag 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.<ref>Template:Cite book</ref> 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, Roussillon).<ref>Template:Cite book</ref>

Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice,<ref>see, e.g. Template:Harvnb: Template:Quote inline Template:Gloss</ref> whereas other versions lack egg yolk and contain more garlic. The latter gives the sauce a pastier texture, making it more laborious to produce as the emulsion is harder to stabilise.<ref name="reboul">Template:Cite book See also 1900 (3rd ed.), p. 31 at Archive.org.</ref><ref name="courtine">Template:Cite book</ref><ref name="philippon">Template:Cite book</ref><ref name="johnston">Template:Cite book Johnston gives one recipe without extra flavorings (p. 75) and one with mustard (p. 229)</ref> There are many variations, such as adding lemon juice or other seasonings. In France, it may include mustard.<ref name="larousse">Template:Cite book</ref><ref name="johnston" />

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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Traditionally, aioli should not include egg, but nowadays, egg or egg yolk is the usual emulsifier.Template:Fact

Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli.Template:Citation needed Purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).<ref>Template:Cite book</ref>

Etymology

In the form aioli, the word is a compound of Provençal {{#invoke:Lang|lang}} Template:Gloss and {{#invoke:Lang|lang}} Template:Gloss.<ref>Template:Cite book</ref>

The English spelling comes from the French {{#invoke:Lang|lang}}, which is an adaptation of an Occitan term. The spelling in Occitan may be {{#invoke:Lang|lang}}, following the classical norm, or {{#invoke:Lang|lang}}, following the Mistralian norm.<ref>Template:Cf. Occitan writing systems</ref> In Catalan it is spelled {{#invoke:Lang|lang}} ({{#invoke:IPA|main}}). The most common term in Spanish is {{#invoke:Lang|lang}}, an adaptation from Catalan, although it is also called {{#invoke:Lang|lang}}, {{#invoke:Lang|lang}}, {{#invoke:Lang|lang}} or {{#invoke:Lang|lang}}.<ref>Real Academia Española and Asociación de Academias de la Lengua Española (2005). "ajiaceite", Diccionario panhispánico de dudas. Retrieved on 16 July 2019.</ref> It is also spelled {{#invoke:Lang|lang}} in Galician.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Basic recipe

File:Allioli.jpg

The sauce is traditionally made with a mortar and pestle

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.<ref name= "johnston"/>

Serving

In Occitan cuisine, aioli is typically served with seafood, fish soup, and croutons. An example is a dish called merluça amb alhòli. In the Occitan Alps it is served with potatoes<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> boiled with salt and bay laurel.

In Provençal cuisine, aioli or, more formally, le grand aïoli, aioli garni, or aïoli monstre is a dish consisting of various boiled vegetables (usually carrots, potatoes, artichokes, and green beans), poached fish (normally soaked salt cod), snails, canned tuna, other seafood, and boiled eggs, all served with aioli. This dish is often served during the festivities on the feast days of the patron saint of Provençal villages and towns. It is traditional to serve it with snails for Christmas Eve and with cod on Ash Wednesday.<ref name="johnston"/> Aïoli is so strongly associated with Provence that when the poet Frédéric Mistral started a regionalist Provençal-language newspaper in 1891, he called it L'Aiòli.<ref name="courtine"/><ref>Julian Wright, The Regionalist Movement in France 1890-1914: Jean Charles-Brun and French Political Thought, Template:ISBN, p. 47-48 and passim</ref>

The Provençal cuisine fish soup bourride is generally served with aioli.<ref>Waverly Root, The Food of France, 1958-1992, Template:Isbn, p. 359</ref>

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.<ref name="larousse"/> Other commonly used vegetables are beets, fennel, celery, zucchini, cauliflower, chickpeas, and raw tomato.<ref name="johnston"/><ref name="olney">Template:Cite book</ref>

• Aioli mit Oliven.jpg

  Aioli served with olives

• Allioli de supermercat.jpg

  Allioli from a Spanish supermarket

See also

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