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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]
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.
Remoulade seaweed sauce. Anchoïade; Aioli – West Mediterranean sauce of garlic and oil; Béarnaise sauce – Sauce made of clarified butter and egg yolk; Garlic sauce – Sauce with garlic as a main ingredient; Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce; Remoulade – Mayonnaise-based cold ...
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
And is aioli really just a fancy word for mayonnaise?
Salsat toum (Arabic for ' garlic sauce '), also known as toumya or simply toum (Arabic: تُومْ ' garlic '), is a garlic sauce common to the Levant.It is similar to the Provençal aioli, but the proportion of garlic is much higher.
Most hypotheses do however agree on the geographical origin of the sauce, Mahón, in Menorca, Spain. [6] [7] [8] Other theories have been dismissed by some authors as being somewhat a retrospective invention aiming to credit the sauce as an invention of south-western France, when most likely, its origin can be found in the port city of Menorca. [9]
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