Definitions for "aioli"
Related Terms:
Chimichurri, Panzanella, Tapenade, Baba ghanoush, Pistou, Remoulade, Harissa, Rouille, Caponata, Tahini, Chutney, Raita, Pesto, Coleslaw, Gremolata, Chili sauce, Gazpacho, Curry powder, Niçoise, Garam masala, Guacamole, Hummus, Chili powder, Ketchup , Ratatouille, Kimchi, Tzatziki, Vinaigrette, Tabbouleh, Five-spice powder, Pimiento, Galanga, Sesame seeds, Five spice powder, Tandoori, Tomato paste, Shallots, Cumin, Tomato sauce, Ginger root, Fennel seeds, Mole, Mace, Nutmeg, Masala, Curry, Tarka, Halva, Worcestershire sauce, Adobo
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.