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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
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?
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;
Velázquez has painted the interior of a kitchen with two half-length women to the left; the one on the left appeared in his Old Woman Cooking Eggs from the same period. On the table are a number of foods, perhaps the ingredients of an aioli (a garlic mayonnaise made to accompany fish).
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.