Aioli

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Aioli or aÃÆ'¯oli ( or ; ProvenÃÆ'§al Occitan: alhÃÆ'²li [a '?? li] or aiÃÆ'²li [a'j? Li] ; Valencian: allioli [? A? I 'i] ) is a Mediterranean sauce made of garlic and olive oil; some areas use other emulsifiers such as eggs. The names mean "garlic and oil" in Catalan, Valencian, and ProvenÃÆ'§al. Its relationship to the cuisine of the Spanish Mediterranean coast (Valencia, Catalonia, Balearic Islands, Murcia and eastern Andalusia), France (Provence) and Italy (Liguria, Sicily and Calabria). The current version of French-ProvenÃÆ'§al dressing is closer to garlic mayonnaise, combining egg yolks and lemon juice, while the original French-ProvenÃÆ'§al and Spanish Catalan versions are without egg yolk and have more garlic. It gives a definite texture sauce, while making it more difficult to make because emulsions are harder to stabilize. There are many variations, such as adding lemon juice or other spices. In France it may include mustard. Often served at room temperature.

Like mayonnaise, aioli is an emulsion or suspension of small clumps of oil and an oil-soluble compound in water and a water-soluble compound. In Spain, puritans believe that the absence of eggs distinguishes aioli from mayonnaise; However, this is not the case in France and other countries where eggs and egg yolks can be used as emulsifiers and used in today's aioli making. Just use garlic as emulsifier to make it must be completely destroyed and for oil added drop by drop so that excess oil does not "cut" aioli.

Since the late 1980s, it was fashionable to call all the flavors of mayonnaise "aioli" flavors, with flavor like saffron or chilli. However, puritans insist that "flavored mayonnaise may contain garlic, but true aioli does not contain seasoning but" garlic ".

Video Aioli

Etimologi

The word is a combination of words that mean "garlic" and "oil".

The English spelling comes from the French aÃÆ'¯oli , which itself comes from Occitan. The spelling on Occitan may be alhÃÆ'²li , following the classical norm, or aiÃÆ'²li , following the Mistralian norm. In Catalan, it is spelled allioli ( pronounced [? A? I 'i] ). In southeastern Spain, it is called ajoaceite or ajiaceite , while in other Spanish, the Catalan term is more common.

Maps Aioli

Basic recipes

Garlic is crushed with a mortar and pestle and emulsified with salt, and olive oil. Today, aioli is often made in a food processor or blender, but traditionalists object that this does not yield the same results.

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Serve

In Malta, arjoli or ajjoli is usually made with the addition of galletti or tomatoes that are destroyed.

In Occitan cuisine, aioli is usually served with seafood, fish soup, and crouton, in a dish called merluÃÆ'§a amb alhÃÆ'²li .

At Occitan Valleys of Italy served with boiled potatoes with salt and bay laurel.

In Provence, aioli or, more formal, aÃÆ'¯oli , aioli garni , or aÃÆ'¯oli monstre > is a dish consisting of various boiled vegetables (usually carrots, potatoes, artichoke and green beans), boiled fish (usually wet salt cod), snails, canned tuna, other seafood, and boiled eggs, all served with < aioli This dish is often served during the festivals on the feast of the saints of the villages and Provençal cities. It is traditional to serve with snails for Christmas Eve and with cod on Wednesday Abu. AÃÆ'¯oli is closely related to Provence so that when the poet Frándon Mistral started a regionalist newspaper, ProvenÃÆ'§al, in 1891, he named it L'AiÃÆ'²li.

In Spain, allioli is often served with the arrÃÆ'²s a banda of Alicante, with roasted lamb, grilled vegetables and procession, and comes in other varieties such as allioli de codony (allioli with boiled quince instead of preserving) or allioli with poached pear. Other commonly used vegetables are beet, fennel, celery, zucchini, cauliflower, peas, and raw tomatoes.

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See also

• Agliata
• Dipping sauce
• Garlic Sauce
• List of garlic dishes
• Mujdei , Romanian garlic sauce
• Skordalia , Greek garlic sauce
• Toum , Arabian garlic sauce

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References

src: www.fiveeurofood.com

External links

• Media related to Aioli on Wikimedia Commons

Source of the article : Wikipedia