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In the form aioli, the word is a compound of Provençal ai, meaning "garlic", and oli, meaning "oil". [11] The English spelling comes from the French aïoli, which is an adaptation of an Occitan term. The spelling in Occitan may be alhòli, following the classical norm, or aiòli, following the Mistralian norm. [12]
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The aïoli garni is a traditional dish of Provence in southern France. It was described in 1897 by Jean-Baptiste Reboul in La Cuisinière Provençale.He gives as ingredients to accompany aïoli sauce: boiled salt cod, escargots boiled in salted water with fennel and onions studded with cloves, boiled artichokes, boiled carrots, potatoes with their skins on, and hard-boiled eggs.
And is aioli really just a fancy word for mayonnaise?
There is an original recipe and method, and it's not some archaic food. Just as anything in a cocktail glass is now dubbed a "martini", nevertheless, gin and vermouth makes a martini, traditionalists not required. Aioli is garlic oil and salt, and anything else is a later addition or riff.
Aioli is a mediterranean sauce based on garlic. Aioli may also refer to: L'Aiòli, a Provençal newspaper founded in 1891; Aïoli garni, a traditional Provençal dish;
Spaghetti aglio e olio (Italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]; lit. ' spaghetti [with] garlic and oil ') is a pasta dish typical of the Italian city of Naples, in the Campania region.
However, an equals sign, a number 8, a capital letter B or a capital letter X are also used to indicate normal eyes, widened eyes, those with glasses or those with crinkled eyes, respectively. Symbols for the mouth vary, e.g. ")" for a smiley face or "(" for a sad face. One can also add a "}" after the mouth character to indicate a beard.