aioli

Aioli is a sauce from the Mediterranean that consists primarily of garlic and olive oil emulsified into a thick, creamy emulsion. Traditional Provencal and Catalan preparations rely on garlic mashed with salt and olive oil, often using a mortar and pestle to gradually add oil until an emulsion forms. The name derives from the Provençal aiòli or French aïoli, meaning garlic and oil; in Catalan regions the term allioli is used, sometimes with regional spellings.

In its traditional form, aioli is made without eggs; however, some modern variants add egg yolk or other emulsifiers to stabilize and speed preparation, effectively producing a garlic mayonnaise. Because of this, some producers flavor a mayonnaise with garlic and still call it aioli. There are regional variants that incorporate lemon juice, vinegar, or other flavorings.

Aioli is used as a dip and as a sauce for a variety of dishes. It accompanies vegetables such as potatoes, and is commonly served with seafood, grilled meats, and fried foods in Mediterranean cuisines. It is especially associated with Provence, Catalonia, Valencia, and the Balearic Islands, though versions and interpretations have spread to other regions and cuisines through modern cooking. Fresh aioli is typically prepared in small batches to maintain its emulsion and prevent separation.