Definitions for aioliaɪˈoʊ li, eɪˈoʊ-
This page provides all possible meanings and translations of the word aioli
Random House Webster's College Dictionary
ai•o•liaɪˈoʊ li, eɪˈoʊ-(n.)
a garlic-flavored mayonnaise of Provence.
Origin of aioli:
1895–1900; < F aïoli < Oc, =ai garlic (< L allium) +oli oil
aioli, aioli sauce, garlic sauce(noun)
A form of mayonnaise made from garlic, egg, lemon juice and olive oil.
Origin: From aïoli, from aioli, from ai + oli.
Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature. The name aioli comes from Provençal alh 'garlic' + òli 'oil'. Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Egg yolk can be used as an emulsifier and is generally used in making aioli. However, mustard and garlic both have emulsion-producing properties and some variants omit the egg. Generally, egg yolks, garlic and Dijon mustard are combined first with a whisk, then the oil and the lemon juice are added slowly with whisking to create the emulsion. The additions of the dissimilar ingredients must be slow to start and then can be faster once the initial emulsion has formed. In Occitan cuisine, aioli is traditionally served with seafood, fish soup, and croutons, in a dish called merluça amb alhòli. In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti or tomato. In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel.
Find a translation for the aioli definition in other languages:
Select another language: