Aïoli

Aïoli is a Mediterranean sauce made from garlic and olive oil. Its name comes from the Catalan words "all i oli," meaning "garlic and oil." Traditionally, aïoli is made by pounding garlic cloves into a paste, then slowly emulsifying in olive oil, much like mayonnaise. However, modern versions often incorporate egg yolk as an emulsifier, making it closer in texture and preparation to mayonnaise, though still distinct in flavor due to the prominent garlic presence.

The sauce is a staple in the cuisines of Catalonia, Provence, and other Mediterranean regions. It is commonly served as a condiment or dip with a variety of dishes. Classic pairings include grilled fish, seafood, vegetables, and potatoes. In some areas, aïoli is a key component of a larger dish, such as aïoli de morteruelo, a hearty stew. The intensity of the garlic flavor can vary depending on the recipe and the amount of garlic used. Variations exist across different regions, with some adding lemon juice, other herbs, or even anchovies to the basic mixture. Despite these variations, the core ingredients of garlic and olive oil remain central to its identity.