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Aioli, allioli, or
aïoli (/aɪˈoʊli/ or /eɪˈoʊli/; Provençal Occitan: alhòli [aˈʎɔli] or
aiòli [aˈjɔli]; Catalan:
allioli [ˌaʎiˈɔli]; Spanish:
alioli [ˌaliˈoli])...
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Aeolis (/ˈiːəlɪs/;
Ancient Gr****: Αἰολίς, romanized:
Aiolís), or
Aeolia (/iːˈoʊliə/;
Ancient Gr****: Αἰολία, romanized: Aiolía), was an area that comprised...
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Aïoli garni or
grand aïoli is a
traditional Provençal dish or meal
based on
aïoli,
usually accompanied by salt cod and
boiled vegetables;
other ingredients...
- Look up
aioli or
aïoli in Wiktionary, the free dictionary.
Aioli is a
mediterranean sauce based on garlic.
Aioli may also
refer to: L'Aiòli, a Provençal...
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fried oysters, and calamari.
Tartar sauce is
based on
either mayonnaise or
aioli, with
certain other ingredients added. In the UK,
recipes typically add...
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Provence and Languedoc,
based on fish, seafood, and vegetables,
served with
aïoli and
olive oil. A
variant of
bouillabaisse or fish soup à la Sétoise, this...
-
ancient remoulade.
Another hypothesis is that
mayonnaise is
derived from
aioli. Finally, the
process of
emulsifying egg yolk was
known for a long time...
- is a
garlic sauce common to the Levant. It is
similar to the Provençal
aioli, but the
proportion of
garlic is much higher.
There are many variations...
- mixtas,
which consists of
fried potatoes served with both
brava sauce and
aioli sauce. [citation needed] The dish is
commonly served in
restaurants and...
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notably bouillabaisse.
Rouille is most
often used in the
cuisine of Provence.
Aioli Romesco Salvitxada Herbst,
Sharon Tyler (1995). "Food
Network Encyclopedia...
