Aioli
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221562253
2008-06-25T01:53:02Z
72.177.61.219
Changed sentence for grammar
[[Image:Allioli.jpg|thumb|Aioli of garlic, salt, egg, and olive oil in a mortar]]
[[Image:Aioli mit Oliven.jpg|thumb|Aioli with olives]]
'''Aioli''' ([[Provençal]] [[Occitan]] ''alhòli''<ref>In [[Provençal]] [[Occitan]], the same word is written ''alhòli'' according to the classical norm or ''aiòli'' according to the Mistralian norm.</ref>, [[Catalan Language|Catalan]] ''allioli'') is a sauce made of [[garlic]] and [[olive oil]]. Normally [[Egg (food)|egg]] is also added for ease of mixing. 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 ''aioli (alhòli)'' comes from Provençal ''alh'' 'garlic' (< Latin allium) + ''òli'' '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. Classic aioli is made without egg, though many aioli recipes use it.
==Traditional aioli==
In [[Provence]], aioli (or more formally, ''Le Grand Aïoli'') also designates a complete [[dish (food)|dish ]] consisting of various boiled vegetables (usually [[carrot]]s, [[potato]]es, and [[green bean]]s), 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 [[french fries]]. The popularity has also spread to the neighbouring [[New Zealand]] due to Australian cultural influences.
==Other forms of aioli==
Similar sauces are found elsewhere in the region.
===Allioli===
'''Allioli''' (from ''all i oli'', [[Catalan Language|Catalan]] for "[[garlic]] and oil", {{pronounced|aʎiˈɔli}}, [[Spanish language|Spanish]] ''Ajoaceite'' from "ajo y aceite" or ''Alioli'') is a typical paste of the [[Balearic Islands]], [[Valencia, Spain|Valencia]] and [[Catalonia]]. It is made by pounding [[garlic]] with [[olive oil]] and salt in a [[Mortar (bowl)|mortar]] until a smooth texture is obtained. It differs from Provençal aioli in that it does not use eggs, although normally a small quantity of egg is added to allow a faster and easier mixing. The mix of eggs, oil and garlic is pejoratively referred as [[mayonnaise]] with garlic.
===Aillade===
Aillade is the name used in southern France for two different garlic-based condiments. In Provence, it is a garlic-flavored vinaigrette, while in some other areas, it is a form of garlic-flavored mayonnaise. In the latter meaning, it is a synonym for aioli.
Note: Many restaurants refer to any flavored mayonnaise as an aioli. This is an incorrect definition unless the resulting sauce includes the addition of garlic.
==See also==
* [[Bread and Puppet Theater]], which makes a practice of handing out bread with aioli
* [[Skordalia]], a Greek garlic sauce
* [[Mujdei]], a Romanian garlic sauce
==Notes==
{{reflist}}
[[Category:Sauces of the mayonnaise family]]
[[bg:Аиоли]]
[[ca:Allioli]]
[[de:Aioli]]
[[es:Alioli]]
[[eo:Ajlolea saŭco]]
[[fr:Aïoli]]
[[gl:Alioli]]
[[it:Aioli]]
[[nl:Aioli]]
[[ja:アイオリソース]]
[[ru:Айоли]]
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