Приготовление классического айоли — это процесс перетирания в ступке чеснока aioli sauce for crab cakes постепенным добавлением небольшого количества оливкового масла, приводящий к получению однородного и очень насыщенного на вкус соуса. Астрология для гурманов, или Кулинарные рецепты для каждого знака зодиака. Dictionary of Food: International Food and Cooking Terms from A to Z.

Это статья-заготовка о еде или напитках. Вы можете помочь проекту, дополнив эту статью, как и любую другую в Википедии. Эта страница в последний раз была отредактирована 20 июля 2022 в 13:54. On this Wikipedia the language links are at the top of the page across from the article title. For the 19th-century Occitan newspaper, see L’Aiòli. The names mean “garlic and oil” in Catalan and Provençal.

Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic. This gives the sauce a pastier texture, making it more laborious as the emulsion is harder to stabilize. Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists believe aioli should not include egg, but in France and elsewhere, 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. The word is a transparent compound of the words meaning “garlic” and “oil.

The English spelling comes from the French aïoli, which itself comes from Occitan. The spelling in Occitan may be alhòli, following the classical norm, or aiòli, following the Mistralian norm. The most common term in Spanish is alioli, an adaptation from Catalan, although it is also called ajoaceite, ajiaceite, ajolio or ajaceite. It is also spelt alioli in Galician. Garlic is crushed in a mortar and pestle and emulsified with salt and olive oil. Today, aioli is often made in a food processor or blender, but some traditionalists object that this does not give the same result. This section needs additional citations for verification.

Please help improve this article by adding citations to reliable sources. In Occitan cuisine, aioli is typically served with seafood, fish soup, and croutons. An example is a dish called merluça amb alhòli. In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel. The Provençal cuisine fish soup bourride is generally served with aioli. David Tanis, A Platter of Figs and Other Recipes, ISBN 1579653464, 2008, p.