a French garlic-flavored mayonnaise. It is often served with fish and other seafood, and sometimes with vegetables.

strongly flavored garlic mayonnaise

Egg based mayonnaise made with garlic, lemon juice and vegetable oil.

A cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made. See the definition under rouille.

a fresh, herbed mayonnaise

French] a cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made. Basically is is a garlic mayonnaise.

Garlic mayonnaise originating from the south of France to be eaten with hot and cold boiled vegetables, fish and snails.

is garlicky mayonnaise.

a garlic mayonnaise, popular in Provençal cuisine.

A form of garlic mayonnaise

Garlic mayonnaise, sometimes crushed boiled potatoes are added

A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Provencal specialty with salt cod, hard-cooked eggs, boiled snails and vegetables served with garlic mayonnaise

With 'ali' meaning garlic and 'oli' meaning oil, this Provencal classic marries well with fish, meats and vegetables.

Aioli (French: aïoli, Modern Provençal: aiòli) is a cold sauce made of garlic, egg, acid (lemon juice or vinegar), and olive oil, basically a garlic-flavoured mayonnaise. In France Aioli is traditionally served with seafood, fish soup and croutons.