Aioli
Aioli (pronunciation: /aɪˈoʊli/; etymology: from Provençal 'ai' for garlic and 'oli' for oil) is a sauce made of garlic, salt, and olive oil. In some regions, it may also include egg yolks or lemon juice.
Ingredients
- Garlic - A species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion.
- Salt - A mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts.
- Olive Oil - A liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil.
- Egg Yolk - The yellow part of an egg. It serves as the food source for the developing embryo inside.
- Lemon Juice - A juice extracted from lemon, a fruit of the citrus species Citrus × limon, in the family Rutaceae.
Preparation
Aioli is traditionally made by first crushing garlic with salt in a mortar and pestle. Olive oil is then slowly added while continuing to crush the garlic until a smooth emulsion is formed. If egg yolks or lemon juice are used, they are added after the garlic and salt have been thoroughly crushed and before the olive oil is added.
Uses
Aioli is often used as a condiment or dipping sauce for a variety of dishes, including vegetables, fish, and meats. It is a common component of the cuisine in the Mediterranean region, particularly in Spain, France, and Italy.
Related Terms
- Emulsion - A mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
- Condiment - A spice, sauce, or preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish.
- Mediterranean Cuisine - The foods and methods of preparation by people of the Mediterranean Basin region.
External links
- Medical encyclopedia article on Aioli
- Wikipedia's article - Aioli
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