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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.
Tarator, made of tahini, lemon juice and garlic, is a creamy garlic sauce in Arab cuisine of the Persian Gulf and French cuisine that is a predecessor to aioli. [2] It was first prepared in the Greater Syrian region by peasants. [ 2 ]
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.
It's made by blending dried hot chilies, caraway seeds, smoked paprika, salt, garlic, lemon juice and vinegar, giving it a sweet-smoky-tangy flavor. ... The Aioli Garlic Mustard Sauce will fare ...
Lemon Garlic Shrimp Scampi: fettuccine with garlic butter sauce, spinach, artichoke hearts, cherry tomatoes, shrimp, parmesan, herbs, and lemon Steak Stroganoff : egg noodles in a sherry cream ...
It is similar to the Provençal aioli, but the proportion of garlic is much higher. There are many variations; a common one contains garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. [1]
Fresh feta cheese is combined with herbs, garlic, and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce, toasted pistachios, and honey. The result is a salty ...
Aioli – Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks.; Avgolemono – family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken.
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