fbpx
Wikipedia

Aioli

January 01, 1970

For the 19th-century Occitan newspaper, see L'Aiòli.

Aioli, allioli, or aïoli (/aɪˈoʊli/ or /eɪˈoʊli/; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.

Aioli
TypeSauce
Place of originCatalonia/Occitan regions of France and Spain
Main ingredientsOlive oil, garlic
  • Cookbook: Aioli
  •   Media: Aioli

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

Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon 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. In France, it may include mustard.[7][8]

In Malta, the term arjoli or ajjoli is used for a different preparation made with galletti (a type of cracker), tomato, onion, garlic, and herbs.[9]

Like mayonnaise, aioli is an emulsion or 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 flavored mayonnaises aioli.[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]

The English spelling comes from the French aïoli, which itself comes from Occitan. The spelling in Occitan may be alhòli, following the classical norm, or aiòli, following the Mistralian norm.[12] In Catalan it is spelled allioli (pronounced [ˌaʎiˈɔli]). The most common term in Spanish is alioli, an adaptation from Catalan, although it is also called ajoaceite, ajiaceite, ajolio or ajaceite.[13] It is also spelled alioli in Galician.[14]

Basic recipe edit

 
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.[6]

Serving edit

 
Aioli served with olives

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.[6] 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.[4][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.[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. ISBN 978-0-19-957112-3.
  2. ^ Larousse, Librairie (2009-10-13). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated. National Geographic Books. ISBN 978-0-307-46491-0.
  3. ^ J.-B. Reboul, La Cuisinière Provençale 1910 (1st edition); 1989 (25th edition), p. 88
  4. ^ a b Robert 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. ^ a b c d Mireille Johnston, The Cuisine of the Sun, 1976; Johnston gives one recipe without extra flavorings (p. 75) and one with mustard (p. 229)
  7. ^ a b Prosper Montagné, Larousse Gastronomique (1938, tr. 1961), s.v.
  8. ^ a b 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.
  9. ^ apronandwhisk (2022-03-27). "Maltese Arjoli Dip". Apron & Whisk. Retrieved 2023-11-10.
  10. ^ David Tanis, A Platter of Figs and Other Recipes, ISBN 1579653464, 2008, p. 102
  11. ^ Stevenson, Angus (2010-08-19). Oxford Dictionary of English. OUP Oxford. ISBN 978-0-19-957112-3.
  12. ^ 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. ^ "Dicionario". Real Academia Galega (in Galician). Retrieved 2022-05-27.
  15. ^ (in Italian). 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, ISBN 0199264880, p. 47-48 and passim
  17. ^ Waverly Root, The Food of France, 1958-1992, ISBN 0679738975, p. 359

January 01, 1970
aioli, 19th, century, occitan, newspaper, aiòli, allioli, aïoli, provençal, occitan, alhòli, aˈʎɔli, aiòli, aˈjɔli, catalan, allioli, ˌaʎiˈɔli, spanish, alioli, ˌaliˈoli, cold, sauce, consisting, garlic, olive, found, cuisines, northwest, mediterranean, typesa. For the 19th century Occitan newspaper see L Aioli Aioli allioli or aioli aɪ ˈ oʊ l i or eɪ ˈ oʊ l i Provencal Occitan alholi aˈʎɔli or aioli aˈjɔli Catalan allioli ˌaʎiˈɔli Spanish alioli ˌaliˈoli is a cold sauce consisting of garlic and olive oil it is found in the cuisines of the northwest Mediterranean AioliTypeSaucePlace of originCatalonia Occitan regions of France and SpainMain ingredientsOlive oil garlicCookbook Aioli Media Aioli The names mean garlic and oil in Catalan and Provencal 1 It is found in the cuisines of the Mediterranean coasts of Spain Catalonia the Valencian Community the Balearic Islands Murcia and eastern Andalusia and France Provence Languedoc Roussilon 2 Some versions of the sauce are closer to a garlic mayonnaise incorporating egg yolks and lemon 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 In France it may include mustard 7 8 In Malta the term arjoli or ajjoli is used for a different preparation made with galletti a type of cracker tomato onion garlic and herbs 9 Like mayonnaise aioli is an emulsion or 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 flavored mayonnaises aioli citation needed Purists insist that flavored mayonnaise can contain garlic but true aioli contains garlic and no other seasoning except salt 10 Contents 1 Etymology 2 Basic recipe 3 Serving 4 See also 5 ReferencesEtymology editThe word is a transparent compound of the words meaning garlic and oil 11 The English spelling comes from the French aioli which itself comes from Occitan The spelling in Occitan may be alholi following the classical norm or aioli following the Mistralian norm 12 In Catalan it is spelled allioli pronounced ˌaʎiˈɔli The most common term in Spanish is alioli an adaptation from Catalan although it is also called ajoaceite ajiaceite ajolio or ajaceite 13 It is also spelled alioli in Galician 14 Basic recipe edit nbsp 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 6 Serving editThis section needs additional citations for verification Please help improve this article by adding citations to reliable sources in this section Unsourced material may be challenged and removed Find sources Aioli news newspapers books scholar JSTOR August 2021 Learn how and when to remove this message nbsp Aioli served with olives In Occitan cuisine aioli is typically served with seafood fish soup and croutons An example is a dish called merluca amb alholi In the Occitan Alps it is served with potatoes 15 boiled with salt and bay laurel In Provencal cuisine aioli or more formally le grand aioli aioli garni or aioli 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 Provencal villages and towns It is traditional to serve it with snails for Christmas Eve and with cod on Ash Wednesday 6 Aioli is so strongly associated with Provence that when the poet Frederic Mistral started a regionalist Provencal language newspaper in 1891 he called it L Aioli 4 16 The Provencal cuisine fish soup bourride is generally served with aioli 17 In Spain particularly in Catalan cuisine and Valencian cuisine allioli is often served with arros negre arros a banda fideua with grilled snails cargols a la llauna grilled meat lamb rabbit vegetables boiled cod bacalla a la catalana bacalla amb patates and comes in other varieties such as allioli de codony allioli with boiled quince not the preserve or allioli with boiled pear 7 Other commonly used vegetables are beets fennel celery zucchini cauliflower chickpeas and raw tomato 6 8 See also editAgliata 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 oilReferences edit Stevenson Angus 2010 08 19 Oxford Dictionary of English OUP Oxford ISBN 978 0 19 957112 3 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 J B Reboul La Cuisiniere Provencale 1910 1st edition 1989 25th edition p 88 a b Robert Courtine The Hundred Glories of French Cooking tr Derek Coldman 1973 p 140 Henri Philippon Cuisine de Provence 1977 2nd ed p 20 a b c d Mireille Johnston The Cuisine of the Sun 1976 Johnston gives one recipe without extra flavorings p 75 and one with mustard p 229 a b Prosper Montagne Larousse Gastronomique 1938 tr 1961 s v a b Olney Richard 1994 Lulu s Provencal table the exuberant food and wine from Domaine Tempier Vineyard New York HarperCollins pp 124 5 ISBN 0 06 016922 2 apronandwhisk 2022 03 27 Maltese Arjoli Dip Apron amp Whisk Retrieved 2023 11 10 David Tanis A Platter of Figs and Other Recipes ISBN 1579653464 2008 p 102 Stevenson Angus 2010 08 19 Oxford Dictionary of English OUP Oxford ISBN 978 0 19 957112 3 cf Occitan writing systems Real Academia Espanola and Asociacion de Academias de la Lengua Espanola 2005 ajiaceite Diccionario panhispanico de dudas Retrieved on 16 July 2019 Dicionario Real Academia Galega in Galician Retrieved 2022 05 27 La cucina occitana area cuneese in Italian Archived from the original on July 23 2011 Retrieved 2009 04 11 Julian Wright The Regionalist Movement in France 1890 1914 Jean Charles Brun and French Political Thought ISBN 0199264880 p 47 48 and passim Waverly Root The Food of France 1958 1992 ISBN 0679738975 p 359 Retrieved from https en wikipedia org w index php title Aioli amp oldid 1221942927, wikipedia, wiki, book, books, library,

article

, read, download, free, free download, mp3, video, mp4, 3gp, jpg, jpeg, gif, png, picture, music, song, movie, book, game, games.