Aioli

Aioli (French aïoli, from Provençal alhòli / aiòli, literally “garlic-oil”) is a thick, aromatic cold sauce from Provence and the Mediterranean coast, essentially a garlicky relative of mayonnaise. Its name exactly reflects the two main ingredients — garlic and olive oil.

The classic, oldest method of preparation is to grind cloves of garlic with a pinch of salt in a mortar to a smooth paste, and then, grinding continuously, to pour in olive oil in the thinnest stream until the mass turns into a thick, creamy emulsion. In modern, simplified versions an egg yolk (for the stability of the emulsion) and a little lemon juice are added, whisking everything with a whisk or blender. The flavour of aioli is rich, sharply garlicky, with fruity notes of olive oil. It is a versatile sauce of Mediterranean cuisine: it is served with boiled or fried fish and seafood, vegetables, potatoes, meat, and the Provençal fish soup bourride, and used as a spread for bread and a base for sandwiches. Aioli can be flavoured with saffron, herbs, or smoked pepper. It is a simple but vivid sauce that embodies the spirit of southern cooking.