Aioli

Aioli or allioli (French: aioli; from the Occitan and Catalan all i oli, " garlic and oil ") is a native of the Mediterranean, cold cream, which consists mainly of garlic, olive oil and salt. Aioli is served as an appetizer with bread or olives as well as an accompaniment to meat, fish and vegetables.

Preparation

In traditional Aioli, consisting only of oil and garlic, garlic cloves to be ground in a mortar. Oil is then added in a thin stream under constant stirring with the pestle until a viscous cream is obtained. If too much or too quickly added oil, the emulsion can separate again and coagulate the aioli. Therefore be as emulsifier and milk, added a piece of boiled potato or egg yolk. In classical Gourmandise the aioli is made ​​with hard-boiled egg yolk finely crushed garlic, reared under the as in a mayonnaise oil, prepared and flavored with lemon juice and cayenne pepper ..

A recipe for aioli was written down for the first time in 1024. The sauce is prepared already but longer. From Aioli caused by refinements and additions recipe many variations. Best known today is the version from Mahon ( Mahon Spanish ) in Menorca. In the literature it is frequently read that this was the original version of the French mayonnaise. This view is substantiated by but no reputable sources. The etymology of the word mayonnaise is completely unclear, there are several interpretations.

But aioli is a typical Provencal dish. Formerly a poor man's food, it is now offered as a specialty: Braised potatoes, carrots and green beans, to sea snails and a piece of fish fillet (classic is watered stockfish from cod ), and to the above described aioli sauce.

Pictures of Aioli

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