Aioli or aïoli ( or ; Provençal Occitan: alhòli [a'??li] or aiòli [a'j?li]; Catalan: allioli [?a?i'??i]) is a Mediterranean sauce made of garlic and olive oil; some regions use other emulsifiers such as egg. The names mean "garlic and oil" in Catalan and Provençal. Its association is with the cuisines of the Mediterranean coasts of Spain (Valencia, Catalonia, the Balearic Islands, Murcia and eastern Andalusia), France (Provence) and Italy (Liguria, Sicily and Calabria). Current versions of the French-Provençal sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas the original French-Provençal and Spanish Catalan versions are without egg yolk and have more garlic. This gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. There are many variations, such as adding lemon juice or other seasonings. In France it may include mustard. It is often served at room temperature.
Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists believe that the absence of egg distinguishes aioli from mayonnaise; however, this is not the case in France and other countries where egg and egg yolk can be used as an emulsifier and is used in making aioli today. Using only garlic as an emulsifier requires it to be thoroughly crushed and for oil to be added drop by drop so excess oil does not "cut" the aioli.
Since the late 1980s, it is fashionable to call all flavored mayonnaises "aioli", with flavorings such as saffron or chili. However, purists insist "flavored mayonnaise can contain garlic, but true aioli contains no seasoning but garlic".
Video Aioli
Etymology
The word is a compound of the words meaning "garlic" and "oil".
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. In Catalan, it is spelled allioli (pronounced [?a?i'??i]). In southeastern Spain, it is called ajoaceite or ajiaceite, whereas in the rest of Spain, the Catalan term is more common.
Maps Aioli
Basic recipe
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 traditionalists object that this does not give the same result.
Serving
In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti or tomato.
In Occitan cuisine, aioli is typically served with seafood, fish soup, and croutons, in a dish called merluça amb alhòli.
In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel.
In Provence, 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. 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.
In Spain, allioli is often served with arròs a banda from Alicante, with grilled lamb, grilled vegetables and arròs negre, and comes in other varieties such as allioli de codony (allioli with boiled quince, not the preserve) or allioli with boiled pear. Other commonly used vegetables are beets, fennel, celery, zucchini, cauliflower, chick peas, and raw tomato.
See also
- Agliata
- Dipping sauce
- Garlic sauce
- List of garlic dishes
- Mujdei, a Romanian garlic sauce
- Skordalia, a Greek garlic sauce
- Toum, an Arabic garlic sauce
References
External links
- Media related to Aioli at Wikimedia Commons
Source of the article : Wikipedia
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