Aïoli
Aioli, allioli, or aïoli () is a cold sauce consisting of an emulsion of garlic and olive oil, in the cuisines of the northwestern Mediterranean.
The names mean 'garlic and oil' in Catalan and Provençal. It is found in the cuisines of southeastern France (Provence, Languedoc, Roussillon) and eastern Spain (traditionally Catalonia and to a lesser extent the Valencian Community, the Balearic Islands, Murcia, and eastern Andalusia).
Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, while other versions omit egg yolk and contain more garlic. The garlic gives the sauce a pastier texture, making it more laborious to produce as the emulsion is harder to stabilise. There are many variations, such as adding lemon juice or other seasonings. In France, it may include mustard.
In Malta, arjoli or ajjoli is quite different; it is made with galletti (a type of cracker), tomato, onion, garlic, and herbs.
Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Many older recipes do not include egg, but nowadays, egg or egg yolk is the usual emulsifier.
Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli. Purists insist that true aioli must contain garlic and no other seasoning (except salt).
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