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Aioli

From Wikipedia, the free encyclopedia
For the 19th-century Occitan newspaper, seeL'Aiòli.
Aioli
TypeSauce
Place of originCatalonia/Occitanregions ofFranceandSpain
Main ingredientsOlive oil,garlic,sometimeseggs

Aioli,allioli,oraïoli(/aɪˈoʊli/or/eɪˈoʊli/;ProvençalOccitan:alhòli[aˈʎɔli]oraiòli[aˈjɔli];Catalan:allioli[ˌaʎiˈɔli];Spanish:alioli[ˌaliˈoli]) is a coldsauceconsisting of anemulsionof garlic and olive oil; it is found in the cuisines of the northwestMediterranean.

The names mean "garlicand oil "in Catalan and Provençal.[1]It is found in the cuisines of the Mediterranean coasts ofSpain(Catalonia, the Valencian Community, the Balearic Islands, Murcia, and eastern Andalusia) andFrance(Provence, Languedoc, Roussilon).[2]

Some versions of the sauce are closer to a garlicmayonnaise,incorporatingegg yolksandlemon juice,whereas other versions lack egg yolk and contain more garlic. The latter gives the sauce a pastier texture, making it more laborious to produce as the emulsion is harder to stabilise.[3][4][5][6]There are many variations, such as adding lemon juice or other seasonings. InFrance,it may include mustard.[7][8]

InMalta,the termarjoli or ajjoliis used for a different preparation made with galletti (a type of cracker), tomato, onion, garlic, and herbs.[9]

Like mayonnaise, aioli is anemulsionor suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Purists believe aioli should 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 flavoredmayonnaisesaioli.[citation needed]Purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).[10]

Etymology[edit]

The word is a transparent compound of the words meaning "garlic" and "oil".[11]

TheEnglishspelling comes from the Frenchaïoli,which itself comes fromOccitan.The spelling in Occitan may bealhòli,following the classical norm, oraiòli,following theMistraliannorm.[12]InCatalanit is spelledallioli(pronounced[ˌaʎiˈɔli]). The most common term inSpanishisalioli,an adaptation from Catalan, although it is also calledajoaceite,ajiaceite,ajolioorajaceite.[13]It is also spelledalioliinGalician.[14]

Basic recipe[edit]

The sauce is traditionally made with a mortar and pestle

Garlic is crushed in amortar and pestleand emulsified with salt and olive oil.

Today, aioli is often made in afood processororblender,but some traditionalists object that this does not give the same result.[6]

Serving[edit]

Aioli served with olives

InOccitan cuisine,aioliis typically served withseafood,fishsoup,andcroutons.An example is a dish calledmerluça amb alhòli.In the Occitan Alps it is served with potatoes[15]boiled with salt andbay laurel.

InProvençalcuisine,aiolior, more formally,le grand aïoli,aioli garni,oraïoli monstreis adishconsisting of various boiled vegetables (usuallycarrots,potatoes,artichokes,andgreen beans), poached fish (normally soakedsalt cod),snails,canned tuna, other seafood, and boiled eggs, all served withaioli.This dish is often served during the festivities on thefeast daysof the patron saint of Provençal villages and towns. It is traditional to serve it with snails forChristmas Eveand with cod onAsh Wednesday.[6]Aïoli is so strongly associated with Provence that when the poetFrédéric Mistralstarted a regionalist Provençal-language newspaper in 1891, he called itL'Aiòli.[4][16]

The Provençal cuisine fish soupbourrideis generally served withaioli.[17]

Allioli from a Spanish supermarket

In Spain, particularly inCatalan cuisineandValencian cuisine,allioliis often served witharròs negre,arròs a banda,fideuà,with grilled snails (cargols a la llauna), grilled meat, lamb, rabbit, vegetables, boiledcod(bacallà a la catalana, bacallà amb patates) and comes in other varieties such asallioli de codony(allioli with boiled quince, not the preserve) or allioli with boiledpear.[7]Other commonly used vegetables are beets, fennel, celery, zucchini, cauliflower, chickpeas, and raw tomato.[6][8]

See also[edit]

  • Agliata– Savory and pungent garlic sauce and condiment in Italian cuisine
  • Dipping sauce– Type of sauce
  • Garlic sauce– Sauce with garlic as a main ingredient
  • List of garlic dishes
  • Mujdei– Spicy Romanian sauce made mostly from garlic and vegetable oil
  • Skordalia– Thick garlic sauce in Greek cuisine
  • Toum– Garlic sauce common in the Levant
  • Makalo– Macedonian dipping sauce typically made from garlic and oil

References[edit]

  1. ^Stevenson, Angus (2010-08-19).Oxford Dictionary of English.OUP Oxford.ISBN978-0-19-957112-3.
  2. ^Larousse, Librairie (2009-10-13).Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated.National Geographic Books.ISBN978-0-307-46491-0.
  3. ^J.-B. Reboul,La Cuisinière Provençale1910 (1st edition); 1989 (25th edition), p. 88
  4. ^abRobert Courtine,The Hundred Glories of French Cooking(tr. Derek Coldman), 1973, p. 140
  5. ^Henri Philippon,Cuisine de Provence,1977 (2nd ed), p. 20
  6. ^abcdMireille Johnston,The Cuisine of the Sun,1976; Johnston gives one recipe without extra flavorings (p. 75) and one with mustard (p. 229)
  7. ^abProsper Montagné,Larousse Gastronomique(1938, tr. 1961),s.v.
  8. ^abOlney, Richard (1994).Lulu's Provençal table: the exuberant food and wine from Domaine Tempier Vineyard.New York: HarperCollins. pp.124–5.ISBN0-06-016922-2.
  9. ^apronandwhisk (2022-03-27)."Maltese Arjoli Dip".Apron & Whisk.Retrieved2023-11-10.
  10. ^David Tanis,A Platter of Figs and Other Recipes,ISBN1579653464,2008, p. 102
  11. ^Stevenson, Angus (2010-08-19).Oxford Dictionary of English.OUP Oxford.ISBN978-0-19-957112-3.
  12. ^cf.Occitan writing systems
  13. ^Real Academia EspañolaandAsociación de Academias de la Lengua Española(2005)."ajiaceite",Diccionario panhispánico de dudas.Retrieved on 16 July 2019.
  14. ^"Dicionario".Real Academia Galega(in Galician).Retrieved2022-05-27.
  15. ^"La cucina occitana (area cuneese)"(in Italian). Archived fromthe originalon July 23, 2011.Retrieved2009-04-11.
  16. ^Julian Wright,The Regionalist Movement in France 1890-1914: Jean Charles-Brun and French Political Thought,ISBN0199264880,p. 47-48 andpassim
  17. ^Waverly Root,The Food of France,1958-1992,ISBN0679738975,p. 359
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