File:Aïoli_maison.jpg · Wikimedia Commons · See Wikimedia Commons
aioli
Sign in to saveAlso known as Ajoaceite
Aioli, allioli, or aïoli () is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.
Aioli is a cold sauce made by blending garlic and olive oil together into a smooth, creamy mixture, and it's a traditional condiment in the cuisines of the northwest Mediterranean region. It matters because it's a foundational sauce in Mediterranean cooking that adds flavor to many dishes across that culinary tradition.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Aioli
- Food.image
- File:Aïoli maison.jpg
- Food.type
- Sauce
- Food.country
- Catalonia/Occitan regions of France and Spain
- Food.main_ingredient
- Olive oil, garlic, sometimes eggs
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 77 products
- Energy
- 511 kcal
- Fat
- 54 g
- — of which saturates
- 5.1 g
- Carbohydrates
- 6.4 g
- — of which sugars
- 4 g
- Fibre
- 0.2 g
- Protein
- 1.3 g
- Salt
- 1.51 g
via Open Food Facts · ODbL
Wikidata facts
- Image
- Allioli.jpg
Show 2 more facts
- Commons category
- Aioli
- native label
- Aioli
Sources (3)
via Wikidata · CC0
~4 min read
Article
6 sectionsContents
- Etymology
- Basic recipe
- Serving
- See also
- Notes
- References
Aioli, allioli, or aïoli () is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.
The names mean 'garlic and oil' in Catalan and Provençal. It is found in the cuisines of southeastern France (Provence, Languedoc, Roussillon) and eastern Spain (traditionally Catalonia and to a lesser extent the Valencian Community, the Balearic Islands, Murcia, and eastern Andalusia).