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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]
Nope, they're not the same.
Aioli isn’t just a fancy word for mayo. For premium support please call: 800-290-4726 more ways to reach us
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.
And is aioli really just a fancy word for mayonnaise?
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.
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The most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ...