Aioli: Difference between revisions
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* A huge variety of [[Garlic mayonnaise recipes|different mayonnaise recipes]] | * A huge variety of [[Garlic mayonnaise recipes|different mayonnaise recipes]] | ||
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Latest revision as of 13:24, 11 March 2014
Aioli is a sauce made of garlic and olive oil. Normally egg is also added for ease of mixing. There are many variations, and one common one is to add mustard. In France, aioli is traditionally served with seafood, fish soup, and croutons. 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 is a commonly used emulsifier but mustard and garlic both have emulsion-producing properties. Classic aioli is made without egg, though many aioli recipes use it.
A substitute for aioli would be couple of servings of mayonnaise with a clove of garlic, crushed and mixed in. Just don't try and feed it to the French!
See also
- A huge variety of different mayonnaise recipes
Find recipes that contain 'Aioli'
#aioli #mayonnaise #garlic #croutons #mustard #condiments #garlicmayonnaiserecipes #eggyolk #egg #seafood #fishsoup