Aioli

2025-10-27T11:16:32Z

2A01:E34:EC62:4A50:B35B:1BA6:EEAB:AF9A: Fixed a typo

{{Short description|West Mediterranean sauce of garlic and oil}}
{{For|the 19th-century Occitan newspaper|L'Aiòli{{!}}''L'Aiòli''}}
{{Infobox food
| name = Aioli
| image = File:Aïoli maison.jpg
| caption =
| type = [[Sauce]]
| served =
| country = [[Catalonia]]/[[Occitania|Occitan]] regions of [[France]] and [[Spain]]
| region =
| main_ingredient = [[Olive oil]], [[garlic]], sometimes [[Eggs as food|eggs]]
| variations =
| calories =
| other =
}}

'''Aioli''', '''allioli''', or '''aïoli''' ({{IPAc-en|aɪ|ˈ|oʊ|l|i|,_|eɪ|-}}){{notetag|{{bulleted list |[[Provençal Occitan]]: {{lang|oc|alhòli}} {{IPA|oc|aˈʎɔli|}} or {{lang|oc|aiòli}} {{IPA|oc|aˈjɔli|}} |{{langx|ca|allioli}} {{IPA|ca|ˌaʎiˈɔli|}} |{{langx|es|alioli}} {{IPA|es|aˈljoli|}} | {{langx|fr|aïoli}} {{IPA|fr|ajɔli|}}}}}} is a cold [[sauce]] consisting of an [[emulsion]] of garlic and olive oil; it is found in the cuisines of the northwest [[Mediterranean cuisine|Mediterranean]].

The names mean '[[garlic]] and oil' in [[Catalan language|Catalan]] and [[Provençal Occitan|Provençal]].<ref name="Stevenson">{{Cite book |last=Stevenson |first=Angus |url=https://books.google.com/books?id=anecAQAAQBAJ&dq=%22a%C3%AFoli%22+origin&pg=PA34 |title=Oxford Dictionary of English |date=2010-08-19 |publisher=OUP Oxford |isbn=978-0-19-957112-3 |language=en}}</ref> It is found in the cuisines of the Mediterranean coasts of [[Spain]] ([[Catalonia]], the [[Valencian Community]], the [[Balearic Islands]], [[Region of Murcia|Murcia]], and eastern [[Andalusia]]) and [[France]] ([[Provence]], [[Languedoc]], [[Roussillon]]).<ref>{{Cite book |last=Larousse |first=Librairie |url=https://books.google.com/books?id=ZvWMEAAAQBAJ |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2009-10-13 |publisher=National Geographic Books |isbn=978-0-307-46491-0 |language=en}}</ref>

Some versions of the sauce are closer to a garlic [[mayonnaise]], incorporating [[egg yolks]] and [[lemon juice]],<ref>see, e.g. {{harvnb|Reboul|1989}}: {{lang|fr|Ajoutez [...] un jaune d'œuf. [...] Ajoutez le jus d’un citron.}} {{gloss|Add an egg yolk. Add the juice of a lemon.}}</ref> 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.<ref name="reboul">{{cite book |first=J.-B. |last=Reboul |title=La Cuisinière Provençale |trans-title=The Provençal Cook |year=1989 |edition=25th |page=88 |language=fr}} See also [https://archive.org/details/CuisiniereProvencaleReboul1900/page/n33/mode/2up 1900 (3rd ed.), p. 31] at [[Archive.org]].</ref><ref name="courtine">{{cite book |author-link=Robert Courtine |first=Robert |last=Courtine |title=The Hundred Glories of French Cooking |translator-first=Derek |translator-last=Coldman |year=1973 |page=140}}</ref><ref name="philippon">{{cite book |first=Henri |last=Philippon |title=Cuisine de Provence |trans-title=Provençal Cuisine |year=1977 |edition=2nd |page=20 |language=fr}}</ref><ref name="johnston">{{cite book |first=Mireille |last=Johnston |title=The Cuisine of the Sun |year=1976 |pages=75, 229}} Johnston gives one recipe without extra flavorings (p. 75) and one with mustard (p. 229)</ref> There are many variations, such as adding lemon juice or other seasonings. In [[France]], it may include mustard.<ref name="larousse">{{cite book |author-link=Prosper Montagné |first=Prosper |last=Montagné |title-link=Larousse Gastronomique |orig-year=1938 |year=1961 |title=Larousse Gastronomique: the encyclopedia of food, wine & cookery |section=Aioli |language=en |editor1-first=Charlotte |editor1-last=Turgeon |editor2-first=Nina |editor2-last=Froud |location=New York |publisher=[[Crown Publishers|Crown]] |isbn=0-517-50333-6 |oclc=413918}}</ref><ref name="johnston" />

In [[Malta]], the term [[Maltese cuisine#History|arjoli or ajjoli]] is used for a different preparation made with galletti (a type of cracker), tomato, onion, garlic, and herbs.<ref>{{Cite web |author=Yesenia |date=2022-03-27 |title=Maltese Arjoli Dip |url=https://apronandwhisk.com/maltese-arjoli-dip/ |access-date=2023-11-10 |website=Apron & Whisk |language=en-GB |url-status=live |archive-url=https://web.archive.org/web/20250418171238/https://apronandwhisk.com/maltese-arjoli-dip/ |archive-date=2025-04-18}}</ref>

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.{{citation needed|date=April 2024}}

Since about 1990, it has become common in the United States to call all flavored [[mayonnaise]]s ''aioli''.{{citation needed|date=April 2024}} Purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except [[salt]]).<ref>{{cite book |first=David |last=Tanis |title=A Platter of Figs and Other Recipes |isbn=978-1579653460 |year=2008 |page=102}}</ref>

==Etymology==
In the form ''aioli'', the word is a compound of [[Provençal Occitan|Provençal]] {{lang|oci|ai}} {{gloss|garlic}} and {{lang|oci|oli}} {{gloss|oil}}.<ref name="Stevenson"/>

The [[English language|English]] spelling comes from the [[French language|French]] {{lang|fr|aïoli}}, which is an adaptation of an [[Occitan language|Occitan]] term. The spelling in Occitan may be {{lang|oci|alhòli}}, following the classical norm, or {{lang|oci|aiòli}}, following the [[Mistralian]] norm.<ref>{{cf.}} [[Occitan language#Writing system|Occitan writing systems]]</ref> In [[Catalan Language|Catalan]] it is spelled {{lang|cat|allioli}} ({{IPA|ca|ˌaʎiˈɔli|pron}}). The most common term in [[Spanish language|Spanish]] is {{lang|es|alioli}}, an adaptation from Catalan, although it is also called {{lang|es|ajoaceite}}, {{lang|es|ajiaceite}}, {{lang|es|ajolio}} or {{lang|es|ajaceite}}.<ref>[[Real Academia Española]] and [[Asociación de Academias de la Lengua Española]] (2005). [http://lema.rae.es/dpd/srv/search?key=ajiaceite "ajiaceite"], ''[[Diccionario panhispánico de dudas]]''. Retrieved on 16 July 2019.</ref> It is also spelled {{lang|gl|alioli}} in [[Galician language|Galician]].<ref>{{Cite web |title=Dicionario |url=https://academia.gal/dicionario/-/termo/busca/alioli |access-date=2022-05-27 |website=Real Academia Galega |language=gl-ES}}</ref>

==Basic recipe==
[[File:Allioli.jpg|thumb|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.<ref name= "johnston"/>

==Serving==
{{More citations needed section|date=August 2021}}

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<ref>{{cite web|title=La cucina occitana (area cuneese) |url=http://www.ecomusei.net/User/index.php?PAGE=Sito_it/ecomuseo_cucina&ecom_id=6 |language=it |access-date=2009-04-11 |url-status=dead |archive-url=https://web.archive.org/web/20110723105032/http://www.ecomusei.net/User/index.php?PAGE=Sito_it%2Fecomuseo_cucina&ecom_id=6 |archive-date=July 23, 2011 }}</ref> boiled with salt and [[bay laurel]].

In [[Provencal cuisine|Provençal]] cuisine, ''aioli'' or, more formally, ''le grand aïoli'', ''aioli garni'', or ''aïoli monstre'' is a [[dish (food)|dish]] consisting of various boiled vegetables (usually [[carrot]]s, [[potato]]es, [[artichoke]]s, and [[green bean]]s), poached fish (normally soaked [[salt cod]]), [[Snail#Culinary Use|snails]], canned tuna, other seafood, and boiled eggs, all served with ''aioli''. This dish is often served during the festivities on the [[feast day]]s 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]].<ref name="johnston"/> 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]]''.<ref name="courtine"/><ref>Julian Wright, ''The Regionalist Movement in France 1890-1914: Jean Charles-Brun and French Political Thought'', {{ISBN|0199264880}}, p. 47-48 and ''passim''</ref>

The Provençal cuisine fish soup [[bourride]] is generally served with ''aioli''.<ref>[[Waverly Root]], ''The Food of France'', 1958-1992, {{isbn|0679738975}}, [https://books.google.com/books?id=F4k-DwAAQBAJ&dq=bourride&pg=PA360 p. 359]</ref>

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]].<ref name="larousse"/> Other commonly used vegetables are beets, fennel, celery, zucchini, cauliflower, chickpeas, and raw tomato.<ref name="johnston"/><ref name="olney">{{cite book |last=Olney |first=Richard |date=1994 |title=Lulu's Provençal table: the exuberant food and wine from Domaine Tempier Vineyard |location=New York |publisher=HarperCollins |pages=[https://archive.org/details/lulusprovencalta00olne/page/124 124–5] |isbn=0-06-016922-2 |url-access=registration |url=https://archive.org/details/lulusprovencalta00olne/page/124 }}</ref>

<gallery widths="200" heights="170">
Image:Aioli mit Oliven.jpg|Aioli served with olives
File:Allioli de supermercat.jpg|Allioli from a Spanish supermarket
</gallery>

==See also==
{{Portal|Food}}
* {{Annotated link|Dipping sauce}}
* {{Annotated link|Garlic sauce}}
** {{Annotated link|Agliata|''Agliata''}}
** {{Annotated link|Mujdei|''Mujdei''}}
** {{Annotated link|Skordalia|''Skordalia''}}
** {{Annotated link|Toum|''Toum''}}
* {{Annotated link|List of garlic dishes}}
* {{Annotated link|Makalo|''Makalo''}}

==Notes==
{{notefoot}}

==References==
{{Reflist}}

{{French cuisine}}
{{Mayonnaise-based sauces}}
{{Condiments}}

[[Category:Catalan cuisine]]
[[Category:Creamy sauces]]
[[Category:Cuisine of Provence]]
[[Category:French cuisine]]
[[Category:Garlic sauces]]
[[Category:Italian cuisine]]
[[Category:Macedonian cuisine]]
[[Category:Maltese cuisine]]
[[Category:Spanish cuisine]]
[[Category:Tapas]]

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Aioli