Aioli

Aioli is a cold garlic sauce or condiment from the northwestern Mediterranean, traditionally made from garlic and olive oil.

Aioli is a cold garlic sauce or condiment from the northwestern Mediterranean, traditionally made from garlic and olive oil. In some modern usage, especially in English-language cooking, the term also refers to garlic-flavoured mayonnaise or mayonnaise-based sauces. Regional definitions vary, with traditional Catalan and Provençal forms differing from newer interpretations.

Origin and name

Aioli comes from the Mediterranean region and is especially associated with Provence in France and Catalonia in Spain. The name is derived from words meaning “garlic and oil,” reflecting its core ingredients.

Preparation

Traditional aioli is made by crushing garlic and slowly emulsifying olive oil into it, often with salt. The result is a thick sauce or paste, though some modern recipes include egg yolk or acid to stabilize the emulsion.

Regional and modern variations

Definitions of aioli vary by place and context. In traditional Catalan and Provençal cooking it may be a garlic-and-oil sauce, while in many contemporary English-language settings it is used for garlic-flavoured mayonnaise or other seasoned mayonnaise sauces.

Culinary use

Aioli is served as a condiment or accompaniment rather than as a main dish. It is commonly paired with bread, vegetables, fish, seafood, and other Mediterranean foods.