What Is Aioli?

Aioli is a Mediterranean sauce or condiment traditionally made by emulsifying garlic and olive oil, often with a pinch of salt

. The word "aioli" itself comes from the Provençal and Catalan words for "garlic" (ail or all) and "oil" (oli), literally meaning "garlic and oil"

Traditional vs. Modern Aioli

• Traditional aioli : Made by crushing garlic and slowly emulsifying it with olive oil, resulting in a creamy, intensely garlicky sauce. Classic versions do not include eggs or other additives, though some regional recipes may use egg yolk to help stabilize the emulsion

• Modern aioli : In many contemporary recipes and restaurant menus, "aioli" often refers to a garlic-flavored mayonnaise, which includes egg yolks, oil (sometimes not olive oil), lemon juice or vinegar, and sometimes mustard

. This version is easier to make and more stable, but purists argue it is not true aioli.

Taste and Uses

• Aioli has a rich, creamy texture and a bold, pungent garlic flavor

• It is commonly served as a condiment or dip with grilled meats, seafood, vegetables, potatoes, or as a spread for sandwiches

Origins

• Aioli is a staple of Provençal cuisine in France and is also popular in Spain (where it is called allioli) and parts of Italy

• Its history dates back centuries, with references as early as Roman times

Summary Table

Feature| Traditional Aioli| Modern Aioli (Garlic Mayo)
---|---|---
Main Ingredients| Garlic, olive oil, salt| Garlic, egg yolk, oil, lemon juice/vinegar, sometimes mustard
Texture| Creamy, thick| Creamy, thick
Flavor| Very garlicky, pure| Garlicky, richer, milder
Common Uses| Dip, condiment, spread| Dip, condiment, spread

In summary, aioli is a creamy, garlicky sauce rooted in Mediterranean cuisine, traditionally made with just garlic and olive oil but often found today as a garlic-infused mayonnaise