Aioli

In the form aioli, the word is a compound of Provençal ai 'garlic' and oli 'oil'.^[2]

The English spelling comes from the French aïoli, which is an adaptation of an Occitan term. The spelling in Occitan may be alhòli, following the classical norm, or aiòli, following the Mistralian norm.^[12] In Catalan it is spelled allioli (pronounced [ˌaʎiˈɔli]). The most common term in Spanish is alioli, an adaptation from Catalan, although there are alternative Spanish terms such as ajoaceite, ajiaceite, ajolio or ajaceite.^[13] It is also spelled alioli in Galician.^[14]

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.^[8]

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 Alps it is served with potatoes^[15] boiled with salt and bay laurel.

In Provençal cuisine, aioli or, more formally, le grand aïoli, aioli garni, or aïoli monstre is a dish consisting of various boiled vegetables (usually carrots, potatoes, artichokes, and green beans), poached fish (normally soaked salt cod), snails, canned tuna, other seafood, and boiled eggs, all served with aioli. This dish is often served during the festivities on the feast days of the patron saint of Provençal villages and towns. It is traditional to serve it with snails for Christmas Eve and with cod on Ash Wednesday.^[8] Aïoli is so strongly associated with Provence that when the poet Frédéric Mistral started a regionalist Provençal-language newspaper in 1891, he called it L'Aiòli.^[6][16]

The Provençal cuisine fish soup bourride is generally served with aioli.^[17]

In Spain, particularly in Catalan cuisine and Valencian cuisine, allioli is often served with arròs negre, arròs a banda, fideuà, with grilled snails (cargols a la llauna), grilled meat, lamb, rabbit, vegetables, boiled cod (bacallà a la catalana, bacallà amb patates) and comes in other varieties such as allioli de codony (allioli with boiled quince, not the preserve) or allioli with boiled pear.^[9] Other commonly used vegetables are beets, fennel, celery, zucchini, cauliflower, chickpeas, and raw tomatoes.^[8][18]

• 
  Aioli served with olives
• 
  Allioli from a Spanish supermarket

• Dipping sauce – Type of condiment
• Garlic sauce – Sauce with garlic as a main ingredient
  • Agliata – Italian garlic sauce and condiment
  • Mujdei – Romanian garlic and vegetable oil sauce
  • Skordalia – Thick garlic sauce in Greek cuisine
  • Toum – Garlic sauce common in the Levant
• List of garlic dishes
• Makalo – Macedonian dipping sauce typically made from garlic and oil