Aioli
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Aioli, allioli, or aïoli (Template:IPAc-en)Template:Notetag 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 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, Roussillon).[2]
Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice,[3] 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.[4][5][6][7] There are many variations, such as adding lemon juice or other seasonings. In France, it may include mustard.[8][7]
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. Traditionally, aioli should not include egg, but nowadays, egg or egg yolk is the usual emulsifier.Template:Fact
Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli.Script error: No such module "Unsubst". Purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).[10]
Etymology
In the form aioli, the word is a compound of Provençal Script error: No such module "Lang". Template:Gloss and Script error: No such module "Lang". Template:Gloss.[11]
The English spelling comes from the French Script error: No such module "Lang"., which is an adaptation of an Occitan term. The spelling in Occitan may be Script error: No such module "Lang"., following the classical norm, or Script error: No such module "Lang"., following the Mistralian norm.[12] In Catalan it is spelled Script error: No such module "Lang". (Script error: No such module "IPA".). The most common term in Spanish is Script error: No such module "Lang"., an adaptation from Catalan, although it is also called Script error: No such module "Lang"., Script error: No such module "Lang"., Script error: No such module "Lang". or Script error: No such module "Lang"..[13] It is also spelled Script error: No such module "Lang". in Galician.[14]
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 some traditionalists object that this does not give the same result.[7]
Serving
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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.[7] 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.[5][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.[8] Other commonly used vegetables are beets, fennel, celery, zucchini, cauliflower, chickpeas, and raw tomato.[7][18]
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Aioli served with olives
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Allioli from a Spanish supermarket
See also
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Notes
References
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- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ see, e.g. Script error: No such module "Footnotes".: Template:Quote inline Template:Gloss
- ↑ Script error: No such module "citation/CS1". See also 1900 (3rd ed.), p. 31 at Archive.org.
- ↑ a b Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ a b c d e Script error: No such module "citation/CS1". Johnston gives one recipe without extra flavorings (p. 75) and one with mustard (p. 229)
- ↑ a b Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Template:Cf. Occitan writing systems
- ↑ Real Academia Española and Asociación de Academias de la Lengua Española (2005). "ajiaceite", Diccionario panhispánico de dudas. Retrieved on 16 July 2019.
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Julian Wright, The Regionalist Movement in France 1890-1914: Jean Charles-Brun and French Political Thought, Template:ISBN, p. 47-48 and passim
- ↑ Waverly Root, The Food of France, 1958-1992, Template:Isbn, p. 359
- ↑ Script error: No such module "citation/CS1".
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Template:French cuisine Template:Mayonnaise-based sauces Template:Condiments