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Aioli

FAIOLI

The aioli modern Provençal aioli (Mistralian spelling), have "garlic" and Oli "oil" is a garlic-based sauce and olive oil, which is used on the north shore of the Mediterranean, Valencian Community and Catalonia to Italy through Provence, Languedoc or the County of Nice.

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The aioli modern Provençal aioli (Mistralian spelling), have "garlic" and Oli "oil" is a garlic-based sauce and olive oil, which is used on the north shore of the Mediterranean, Valencian Community and Catalonia to Italy through Provence, Languedoc or the County of Nice.

Such as mayonnaise, garlic mayonnaise is an emulsion, a mixture of two immiscible liquids. Therefore it is necessary to involve a liquid other than oil for aioli takes. In the traditional version, according to the etymology, the sauce is only made of garlic and olive oil. It is then the garlic juice which acts as a second liquid.

If the traditional sauce contains no eggs, the difficulty of taking a mixture composed only of oil and garlic prompted most cooks to add another liquid to facilitate decision of the emulsion, usually egg yolk or lemon juice. Purists consider it then is a garlic mayonnaise and also exclude the use of other items such as milk, bread, potatoes or, especially, mustard, intended to facilitate the taking of the sauce.

Best use: aioli served with fish, seafood and fish soup, snail barbecue, lamb chops (cousteilles) and other grilled meats. It is also associated with vegetables in a typical Provencal dish : the aioli garni. In Catalonia and the Valencian Community, allioli (or al i oli) is consumed with fideuas.

Ingredients: sunflower oil, water, garlic, mustard, egg yolk, potato starch, milk protein, salt, vinegar, pepper.

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Aioli

Aioli

The aioli modern Provençal aioli (Mistralian spelling), have "garlic" and Oli "oil" is a garlic-based sauce and olive oil, which is used on the north shore of the Mediterranean, Valencian Community and Catalonia to Italy through Provence, Languedoc or the County of Nice.

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