Aioli is a cold sauce that is found in the cuisines of the northwest Mediterranean, from Andalusia to Calabria. It is made by emulsifying garlic and olive oil, and the name means "garlic and oil" in Catalan and Provençal. The traditional version of aioli is made by crushing garlic in a mortar and pestle and emulsifying it with salt and olive oil. However, today, aioli is often made in a food processor or blender.
Aioli can be made with or without egg yolk, depending on the region and personal preference. In Spain, purists believe aioli should not include egg, but in France and elsewhere, egg or egg yolk is the usual emulsifier. Nowadays, the word aioli is pretty much synonymous with mayo, and is often just a simple mayonnaise that is flavored generously with garlic.
In addition to garlic and olive oil, aioli can be seasoned with a variety of ingredients, such as lemon juice, mustard, and herbs. It is typically served with seafood, fish soup, and croutons in Occitan cuisine, and with boiled vegetables, poached fish, snails, canned tuna, other seafood, and boiled eggs in Provençal cuisine. Aioli can also be used as a sandwich spread, a dip for vegetables or fries, or a marinade for meats before grilling.
