Aioli: Difference between revisions
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==Other forms of aioli== |
==Other forms of aioli== |
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Similar sauces are found elsewhere in the |
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===Allioli=== |
===Allioli=== |
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Revision as of 16:12, 4 September 2009
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Aioli (Provençal Occitan alhòli[1], Catalan all-i-oli) is a sauce made of garlic and olive oil. Normally egg is also added for ease of mixing. There are many variations, such as the addition of mustard. In France, aioli is traditionally served with seafood, fish soup, and croutons. In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti or tomato. In Australia it is commonly eaten with hot chips. In the Occitan Valleys of Italy it is served with potatoes[2] boiled with salt and bay laurel. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (< Latin allium) + òli 'oil' (< Latin oleum).
Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-producing properties. Classic aioli is made without egg, though many aioli recipes use it.
Traditional aioli
In Provence, aioli (or more formally, Le Grand Aïoli) also designates a complete dish consisting of various boiled vegetables (usually carrots, potatoes, and green beans), boiled fish (normally, desalted salt cod), and boiled eggs served with the aioli sauce.
For traditional aioli the garlic is ground in a mortar while adding small amounts of olive oil, leading to a smooth and very strong tasting aioli. More commonly, egg yolks, garlic and Dijon mustard (if adding this as a common variation on the basic aioli) are combined first with a whisk, then the oil and the lemon juice are added slowly with whisking to create the emulsion. The additions of the dissimilar ingredients must be slow to start and then can be faster once the initial emulsion has formed.
Other forms of aioli
Similar sauces are found elsewhere in the regionfgffff.
Allioli
Allioli (from all i oli, Catalan for "garlic and oil", pronounced [aʎiˈɔli]; popularised as Alioli, or Ali-oli; from the Italian) is a typical paste-like cold sauce of Catalonia, Balearic Islands and Valencia. It is made by pounding garlic with olive oil and salt in a mortar until a smooth texture is obtained. Traditionally, it differed from Provençal aioli in that it does not use egg but most contemporary preparation instructions suggest the use of a small quantity to allow faster and easier mixing. The mix of eggs, oil and garlic is pejoratively referred to as mayonnaise with garlic.
Aillade
Aillade is the name used in southern France for two different garlic-based condiments. In Provence, it is a garlic-flavored vinaigrette, while in some other areas, it is a form of garlic-flavored mayonnaise. In the latter meaning, it is a synonym for aioli.
Note: Many restaurants refer to any flavored mayonnaise as an aioli. This is an incorrect definition unless the resulting sauce includes the addition of garlic.
See also
Notes
- ^ In Provençal Occitan, the same word is written alhòli according to the classical norm or aiòli according to the Mistralian norm.
- ^ "La cucina occitana (area cuneese)" (in Italian). Retrieved 2009-04-11.
External links
