aioli

[ahy-oh-lee, ey-oh-, a-yaw-lee]

noun

Cooking.

1. a garlic-flavored mayonnaise of Provence, served with fish and seafood and often with vegetables.

aïoli

/ aɪˈəʊlɪ, eɪ- /

noun

1. garlic mayonnaise

Word History and Origins

Origin of aioli¹

1895–1900; < French aïoli < Provençal, equivalent to ai garlic (< Latin allium ) + oli oil (< Latin oleum; oil )

Word History and Origins

Origin of aioli¹

from French ail garlic

Example Sentences

Cuban-Inspired Loaded Fries: Crispy fries topped with savory picadillo, a drizzle of garlicky aioli, pickled red onions, oozy mozzarella and a sprinkle of fresh cilantro.

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For creamy, yolky dishes: fold it into cheesy potatoes, swipe it into horseradish aioli alongside fries, or whisk it into a horseradish–ranch dressing for a steak salad.

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That includes egg casserole variations and a twist on a traditional bacon and egg sandwich that includes sriracha aioli, she shared as teasers.

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Use it like aioli: spread onto a turkey sandwich, stirred into a chicken salad, or thinned with lemon juice and olive oil for a creamy, citrusy dressing.

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But years later, I was working with a cookbook author who was developing a range of aioli recipes.

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When To Use

What does aioli mean?

Aioli is a sauce made by mashing garlic and olive oil into a paste, sometimes with the addition of egg.Traditionally, Spanish-style aioli is a thick paste made only from garlic and olive oil, while French-style aioli often includes egg. Sometimes aioli is used as a fancier word for mayonnaise, especially when it has garlic in it. In all of its forms, aioli is an emulsion, meaning its ingredients are specially blended into smooth consistency.Example: The menu says aioli, but I’m pretty sure this is just mayo.