Aioli

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Aioli
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TypeSauce
Place of originCatalonia/Occitan regions of France and Spain
Main ingredientsOlive oil, garlic, sometimes eggs
Food energy
(per serving)
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Aioli, allioli, or aïoli (/aɪˈoʊli, eɪ-/[1])Template:Notetag is a cold sauce consisting of an emulsion of garlic and olive oil, in the cuisines of the northwestern Mediterranean.

The names mean 'garlic and oil' in Catalan and Provençal.[2] It is found in the cuisines of southeastern France (Provence, Languedoc, Roussillon) and eastern Spain (traditionally Catalonia and to a lesser extent the Valencian Community, the Balearic Islands, Murcia, and eastern Andalusia).[3]

Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice,[4] while other versions omit egg yolk and contain more garlic. The garlic gives the sauce a pastier texture, making it more laborious to produce as the emulsion is harder to stabilise.[5][6][7][8] There are many variations, such as adding lemon juice or other seasonings. In France, it may include mustard.[9][8]

In Malta, arjoli or ajjoli is quite different; it is made with galletti (a type of cracker), tomato, onion, garlic, and herbs.[10]

Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Many older recipes do not include egg, but nowadays, egg or egg yolk is the usual emulsifier.[citation needed]

Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli. Purists insist that true aioli must contain garlic and no other seasoning (except salt).[11]

Etymology

In the form aioli, the word is a compound of Provençal Script error: No such module "Lang". 'garlic' and Script error: No such module "Lang". 'oil'.[2]

The English spelling comes from the French Script error: No such module "Lang"., which is an adaptation of an Occitan term. The spelling in Occitan may be Script error: No such module "Lang"., following the classical norm, or Script error: No such module "Lang"., following the Mistralian norm.[12] In Catalan it is spelled Script error: No such module "Lang". (Script error: No such module "IPA".). The most common term in Spanish is Script error: No such module "Lang"., an adaptation from Catalan, although there are alternative Spanish terms such as Script error: No such module "Lang"., Script error: No such module "Lang"., Script error: No such module "Lang". or Script error: No such module "Lang"..[13] It is also spelled Script error: No such module "Lang". in Galician.[14]

Basic recipe

The sauce is traditionally made with a mortar and pestle

Garlic is crushed in a mortar and pestle and emulsified with salt and olive oil.

Today, aioli is often made in a food processor or blender, but some traditionalists object that this does not give the same result.[8]

Serving

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In Occitan cuisine, aioli is typically served with seafood, fish soup, and croutons. An example is a dish called merluça amb alhòli. In the Occitan Alps it is served with potatoes[15] boiled with salt and bay laurel.

In Provençal cuisine, aioli or, more formally, le grand aïoli, aioli garni, or aïoli monstre is a dish consisting of various boiled vegetables (usually carrots, potatoes, artichokes, and green beans), poached fish (normally soaked salt cod), snails, canned tuna, other seafood, and boiled eggs, all served with aioli. This dish is often served during the festivities on the feast days of the patron saint of Provençal villages and towns. It is traditional to serve it with snails for Christmas Eve and with cod on Ash Wednesday.[8] Aïoli is so strongly associated with Provence that when the poet Frédéric Mistral started a regionalist Provençal-language newspaper in 1891, he called it L'Aiòli.[6][16]

The Provençal cuisine fish soup bourride is generally served with aioli.[17]

In Spain, particularly in Catalan cuisine and Valencian cuisine, allioli is often served with arròs negre, arròs a banda, fideuà, with grilled snails (cargols a la llauna), grilled meat, lamb, rabbit, vegetables, boiled cod (bacallà a la catalana, bacallà amb patates) and comes in other varieties such as allioli de codony (allioli with boiled quince, not the preserve) or allioli with boiled pear.[9] Other commonly used vegetables are beets, fennel, celery, zucchini, cauliflower, chickpeas, and raw tomatoes.[8][18]

  • Aioli served with olives
    Aioli served with olives
  • Allioli from a Spanish supermarket
    Allioli from a Spanish supermarket

See also

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Notes

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References

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  1. ^ Script error: No such module "template wrapper".
  2. ^ a b Page Module:Citation/CS1/styles.css has no content.Stevenson, Angus (2010-08-19). Oxford Dictionary of English. OUP Oxford. ISBN 978-0-19-957112-3.
  3. ^ Page Module:Citation/CS1/styles.css has no content.Larousse, Librairie (2009-10-13). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated. National Geographic Books. ISBN 978-0-307-46491-0.
  4. ^ see, e.g. Lua error in package.lua at line 80: module 'Module:Footnotes/anchor_id_list' not found.: Script error: No such module "Lang". 'Add an egg yolk. Add the juice of a lemon.'
  5. ^ Page Module:Citation/CS1/styles.css has no content.Reboul, J.-B. (1989). La Cuisinière Provençale [The Provençal Cook] (in français) (25th ed.). p. 88. See also 1900 (3rd ed.), p. 31 at Archive.org.
  6. ^ a b Page Module:Citation/CS1/styles.css has no content.Courtine, Robert (1973). The Hundred Glories of French Cooking. Translated by Coldman, Derek. p. 140.
  7. ^ Page Module:Citation/CS1/styles.css has no content.Philippon, Henri (1977). Cuisine de Provence [Provençal Cuisine] (in français) (2nd ed.). p. 20.
  8. ^ a b c d e Page Module:Citation/CS1/styles.css has no content.Johnston, Mireille (1976). The Cuisine of the Sun. pp. 75, 229. Johnston gives one recipe without extra flavorings (p. 75) and one with mustard (p. 229)
  9. ^ a b Page Module:Citation/CS1/styles.css has no content.Montagné, Prosper (1961) [1938]. "Aioli". In Turgeon, Charlotte; Froud, Nina (eds.). Larousse Gastronomique: the encyclopedia of food, wine & cookery. New York: Crown. ISBN 0-517-50333-6. OCLC 413918. {{cite book}}: ISBN / Date incompatibility (help)
  10. ^ Page Module:Citation/CS1/styles.css has no content.Yesenia (2022-03-27). "Maltese Arjoli Dip". Apron & Whisk. Archived from the original on 2025-04-18. Retrieved 2023-11-10.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Tanis, David (2008). A Platter of Figs and Other Recipes. p. 102. ISBN 978-1579653460.
  12. ^ Template:Cf. Occitan writing systems
  13. ^ Real Academia Española and Asociación de Academias de la Lengua Española (2005). "ajiaceite", Diccionario panhispánico de dudas. Retrieved on 16 July 2019.
  14. ^ Page Module:Citation/CS1/styles.css has no content."Dicionario". Real Academia Galega (in galego). Retrieved 2022-05-27.
  15. ^ Page Module:Citation/CS1/styles.css has no content."La cucina occitana (area cuneese)" (in italiano). Archived from the original on July 23, 2011. Retrieved 2009-04-11.
  16. ^ Julian Wright, The Regionalist Movement in France 1890-1914: Jean Charles-Brun and French Political Thought, Template:ISBN, p. 47-48 and passim
  17. ^ Waverly Root, The Food of France, 1958-1992, Template:Isbn, p. 359
  18. ^ Page Module:Citation/CS1/styles.css has no content.Olney, Richard (1994). Lulu's Provençal table: the exuberant food and wine from Domaine Tempier Vineyard. New York: HarperCollins. pp. 124–5. ISBN 0-06-016922-2.

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