For the 19th-century Occitan newspaper, see L’Aiòli. The names mean “garlic aioli sauce and oil” in Catalan and Provençal.

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. This gives the sauce a pastier texture, making it more laborious as the emulsion is harder to stabilize. 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 aioli should not include egg, but in France and elsewhere, egg or egg yolk is the usual emulsifier. Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli. The word is a transparent 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. The most common term in Spanish is alioli, an adaptation from Catalan, although it is also called ajoaceite, ajiaceite, ajolio or ajaceite. It is also spelt alioli in Galician. 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.

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. 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 Valleys of Italy it is served with potatoes boiled with salt and bay laurel.

The Provençal cuisine fish soup bourride is generally served with aioli. David Tanis, A Platter of Figs and Other Recipes, ISBN 1579653464, 2008, p. Julian Wright, The Regionalist Movement in France 1890-1914: Jean Charles-Brun and French Political Thought, ISBN 0199264880, p. In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything’s come together add the saffron, saffron water and lemon juice, then season to taste.

The aïoli will keep covered in the fridge for up to 2 days. RECIPE TIPSGARLIC MASHED POTATOESNext time you make mash potatoes, boil up 4 peeled garlic cloves with the potatoes and mash everything together. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This post may contain affiliate links. Toum is the best whipped garlic sauce you will ever try! Made of 4 simple ingredients: garlic, oil, lemon juice, and salt.

Toum is a bold and creamy Middle Eastern garlic sauce made of garlic, oil, lemon juice, and a pinch of salt with just a little bit of water. You can make this in a snap with the a help of a food processor and one important technique. Once you master this garlic sauce recipe, you’ll be making big batches to store and use in lots of different ways. Be sure to check out ideas below! You already know how fond I am of things like tahini, tzatziki, hummus, and baba ganoush. And let me just say, once you master this easy 4-ingredient garlic sauce recipe, you’ll be using it in all sorts of ways. It’s smooth, creamy, and boldjust the perfect condiment to kick things up a couple notches.