What is an aoili?

Question

To me it seems that it's a glorified mayonase, but I'm sure it's more to it than that. I know I can go to the "food network" website to find the answer, but I figure this way is quicker.

Thanks for your help

Answer 1

Garlic mayo

Answer 2

While Great Cook is right in a way, I am a classically trained chef in french cuisine and while it is mayonaisse like it is really an emulstion sauce, if made right in a mortar and pestle, you crush and puree 6-10 clove of garlic and then add seasonings (salt as an abrasive, cayenne pepper, white pepper) and a egg yolk, then beat in some oil (either with the pestle or a fork) to resemble a mayonaisse like sauce, it is a bit runnier, no citrus is added except sometimes in France in the Cote du Azur not in Spain, most people to get around the hassle with use prepared mayo and crushed garlic for a faux aioli.

Answer 3

"Aioli" is actually a commenly used sauce in both French and Spanish cuisine.  It is, in fact a mayonnaise, usually with the addition of bread to assist in the thickening process.  Good aioli is made with homemade mayonnaise, usually 4-8 cloves of garlic, depending on your taste, and capers.  It is infinitely variable and delicious on everything from grilled fish, to vegetables, to sandwiches.  You can find recipes for it at Recipezaar.com as well.  There are quite a few!

Answer 4

Olives, garlic, eggs, pepper and salt - a mayonnaise.

Anyone cooking with garlic should be shot immediately, its Satans food and cooking with it is devils work