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Aioli, allioli, or aïoli (/ aɪ ˈ oʊ l i / or / eɪ ˈ oʊ l i /; Provençal Occitan: alhòli or aiòli; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.
And is aioli really just a fancy word for mayonnaise?
Other popular accompaniments include tomato ketchup (known as "red sauce" in some parts of Wales and as "tomato sauce" in certain parts of the country), brown sauce, chippy sauce (brown sauce mixed with vinegar and/or water and popular around the Edinburgh area of Scotland only), barbeque sauce, worcestershire sauce, partially melted cheddar ...
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.
An immersion blender makes things significantly easier — use it to create smooth soups and sauces, control the texture of salsas and homemade baby food, effortlessly add flavored aioli to ...
Aioli isn’t just a fancy word for mayo. For premium support please call: 800-290-4726 more ways to reach us
Outline of food preparation – Art form and applied science to make food ingredients palatable and fit to eat; Reduction (cooking) – Cooking process; Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment; Sauce boat – Low lipped vessel in which sauce is served; Saucery – Medieval office of sauce preparation
The tartare was similar, as I expected some sort of an aioli, or egg yolk, to hearten it up, but was met instead with a thin Vietnamese glaze. A topping of fried onions, however, helped give it ...