Allioli recipe: 59 photos
Allioli
FAQ
The English spelling comes from the French aïoli, which itself comes from Occitan. The spelling in Occitan may be alhòli, following the classical norm, or aiòli, following the Mistralian norm. In Catalan it is spelled allioli (pronounced [ˌaʎiˈɔli]).
Nowadays, aïoli is pretty much synonymous with garlic mayonnaise. What is Aïoli Sauce Made of? The number-one ingredient in aïoli is garlic, plus the standard mayo ingredients for mayo: egg yolk, lemon juice, mustard, and olive oil. Additional flavorings are up to you.
How to Use Aioli:
- The Ultimate Dip. Up your snack game using aioli as a dip. ...
- Gourmet Sandwiches. Upgrade your sammies in a squeeze by spreading a generous layer of aioli onto your favorite bread! ...
- Taco Time 🌮 ...
- Drizzle on Pizza (or Dip!) ...
- Breakfast.
The healthy oils (olive oil) used in the preparation of aioli make it a good source of healthy fats, including monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA).
flavored mayo. Kidding aside, American eating has essentially defined aioli as fancy flavored mayo, usually flavored with garlic but also blended with everything from black truffles to chipotle chiles. In France and Spain, though, aioli is a different sauce entirely.