Aïoli

Aïoli is a popular sauce in the cuisines of the Mediterranean region, particularly in Provence, Catalonia, and other parts of Spain and France. It is a type of emulsion made primarily from garlic and olive oil, and is often used as a condiment or accompaniment to a variety of dishes.

Etymology

The term "aïoli" comes from the Provençal language, specifically from the words for garlic ("ai") and oil ("oli"). This reflects the two main ingredients of the sauce.

Ingredients and Preparation

Traditional aïoli is made by first crushing garlic in a mortar and pestle, then slowly adding olive oil while continuing to crush the mixture until it forms a smooth, creamy emulsion. Some variations may also include egg yolks as an emulsifier, similar to mayonnaise, and lemon juice or vinegar for acidity.

Uses

Aïoli is often served with seafood, vegetables, and meat, and is a key component of the Provençal dish Grand Aïoli, which consists of boiled vegetables, poached fish, and boiled eggs served with aïoli. In Catalonia, it is commonly served with escargot and rabbit dishes.

Variations

There are many regional variations of aïoli. For example, in Catalonia, a version called "allioli" is made without egg yolk, while in the Balearic Islands, a version called "alioli" is made with egg yolk and no garlic. In the United States, aïoli has been adopted into fusion cuisine, with flavors such as chipotle and wasabi becoming popular.

See Also

• Garlic sauce
• Mayonnaise
• Rouille
• Toum