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Aioli, allioli, or aïoli () is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.
The names mean "garlic and oil" in Catalan language and Provençal. 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, Roussillon).
Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice,see, e.g. : 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. See also 1900 (3rd ed.), p. 31 at Archive.org. Johnston gives one recipe without extra flavorings (p. 75) and one with mustard (p. 229) There are many variations, such as adding lemon juice or other seasonings. In France, it may include mustard.
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.
Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Traditionally, aioli should not include egg, but nowadays, egg or egg yolk is the usual emulsifier.
Since about 1990, it has become common in the United States to call all flavored aioli. Purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).
The English language spelling comes from the French language aïoli, which is an adaptation of an Occitan language term. The spelling in Occitan may be alhòli, following the classical norm, or aiòli, following the Mistralian norm. Occitan writing systems In Catalan Language it is spelled allioli (). The most common term in Spanish language is alioli, an adaptation from Catalan, although it is also called ajoaceite, ajiaceite, ajolio or ajaceite.Real Academia Española and Asociación de Academias de la Lengua Española (2005). "ajiaceite", Diccionario panhispánico de dudas. Retrieved on 16 July 2019. It is also spelled alioli in Galician.
Today, aioli is often made in a food processor or blender, but some traditionalists object that this does not give the same result.
In Provençal cuisine, aioli or, more formally, le grand aïoli, aioli garni, or aïoli monstre is a dish consisting of various boiled vegetables (usually , , , and ), 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 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.Julian Wright, The Regionalist Movement in France 1890-1914: Jean Charles-Brun and French Political Thought, , p. 47-48 and passim
The Provençal cuisine fish soup bourride is generally served with aioli.Waverly Root, The Food of France, 1958-1992, , p. 359
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. Other commonly used vegetables are beets, fennel, celery, zucchini, cauliflower, chickpeas, and raw tomato.
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