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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.
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
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.
On the table are a number of foods, perhaps the ingredients of an aioli (a garlic mayonnaise made to accompany fish). These have been prepared by the maid. These have been prepared by the maid. Extremely realistic, they were probably painted from the artist's own household as they appear in other bodegones from the same time.
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.
It is often served with rice (it can be fried in aioli sofrito if those who will eat have a strong fondness for garlic), as well as okra, in the form of quiabo refogado —okra fried in an aioli sofrito, just as the hash itself and the collard greens used in feijoada—in Brazil, there constituting a staple) or used as a filling in dishes such ...