Crossword clues for aioli
aioli
- Creamy, savory spread
- Word from the Catalan for "garlic oil"
- Vowel-laden French sauce
- Vowel-heavy spread
- Suspension in a kitchen
- Spread on a fish taco
- Spicy haddock spread
- Sauce with a vowel-heavy name
- Sauce that's heavy on garlic ... and vowels
- Sauce that's a Scrabble vowel dump
- Sauce that's 80 percent vowels
- Sauce similar to agliata
- Sauce of Provence
- Sauce in Provencal cuisine
- Rich Provençal sauce
- Provençal spread
- Provencal mayo
- Mediterranean mayonnaise
- Mayo-like sauce
- Mayo with a kick
- Mayo relative
- Mayo cousin
- Gourmet burger condiment
- Garlicky topping for fish
- Garlicky sub spread
- Garlicky sandwich topping
- Garlicky French dressing
- Garlicky dip for sweet potato fries, e.g
- Garlic, egg and oil sauce
- Garlic-seasoned mayo
- Garlic-flavored spread
- Garlic-egg-oil sauce
- Garlic-and-olive-oil sauce
- Garlic sauce in Guy Fieri's unfortunate "Tex Wasabi's Fish Tacos"
- Garlic sauce
- French mayonnaise
- Fish wrap spread
- Fish taco topping
- Fish taco spread
- Fish taco garnish
- Fish sandwich topping
- Fancy mayonnaise
- Fancy mayo
- Fancy French mayo
- Dressing with garlic
- Culinary emulsion
- Bouillabaisse condiment
- Alternative to tartar sauce
- Garlicky mayonnaise
- Garlicky sauce
- Pungent fish garnish
- Garlicky spread
- Fish garnish
- Bouillabaisse go-with
- Sauce made with garlic and olive oil
- Provençal sauce
- Pungent dressing
- Pungent fish topper
- Sauce commonly served with seafood
- Need for some fish dishes
- Sauce often made with lemon juice
- Garlic mayonnaise
- Provençal sauce
- Garlic-flavored mayonnaise
- Mediterranean garlic-flavoured sauce
- Meat cut up served in excellent sauce
- Mayo perfect, oil imperfect
- See 12
- Fighter catches Greek priestess dressing
- Premium oil mixed in this?
- It's said Daedalus should pay Bruce for dressing
- I love almost everything about that one's sauce
- Dressing uncovered maid, not slim
- Dressing is perfect with stems of broccoli
- Dressing I love, head in lint, best bandages
- Dressing in calico — plain — regularly
- Dip in sea, at last, before 10.51
- Trouble with one consuming old mayonnaise
- Garlicky mayo
- Fancy spread
- Garlic mayo
- Party dip
- Sub spread
- Pungent mayo
- Garlicky garnish
- Garlicky dressing
- Pungent garnish
- Garlicky French sauce
- Garlicky fish garnish
- Garlic spread
- French garlic sauce
- Its name is derived from Provençal words for "garlic" and "oil"
- Garlicky condiment
- Garlic-seasoned mayonnaise
- Garlic-flavored dressing
- Fish topping
The Collaborative International Dictionary
aioli \aioli\ n. (Cooking) a French garlic-flavored mayonnaise. It is often served with fish and other seafood, and sometimes with vegetables.
Syn: aioli sauce, garlic sauce
Wiktionary
n. A type of sauce made from garlic, egg, lemon juice and olive oil. Similar to mayonnaise
WordNet
n. garlic mayonnaise [syn: aioli sauce, garlic sauce]
Wikipedia
Aioli or aïoli ( or ; Provençal or aiòli ) is a Mediterranean sauce made of garlic and olive oil and, in some regions other emulsifiers such as egg. The sauce's names mean "oil and garlic" in Catalan and Provençal. It is particularly associated with the cuisines of the Mediterranean coasts of Spain (Valencia, Catalonia, the Balearic Islands, Murcia and eastern Andalusia), France (Provence), and Italy (Liguria). Current versions of the French-Provençal sauce are typically closer to a garlic mayonnaise incorporating also egg yolks, and lemon juice, whereas the original French Provencal and Spanish Catalan versions are without egg yolk and have considerably more garlic. This gives the sauce a more pasty texture, while making it considerably more laborious to make as the emulsion is much harder to stabilize. There are many variations, such as adding lemon juice or other seasonings. In France it can include mustard. It is usually served at room temperature.
Aioli is, like mayonnaise, an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists consider that the absence of egg is what distinguishes aioli from mayonnaise, however this is not the case in France and other countries where egg and egg yolk can be used as an emulsifier and is generally used in making aioli today. Using only garlic as an emulsifier requires it to be thoroughly crushed and for oil to be added drop by drop so that the aioli is not "cut" by excess oil.
Since the late 1980s, it has become fashionable to call all flavored mayonnaises "aioli", with flavorings such as saffron, chili. However, purists insist that "flavored mayonnaise can contain garlic, but true aïoli contains no seasoning but garlic".
Usage examples of "aioli".
Start with a thin-crust pizza, fried calamari with spicy lemon aioli, a cheese plate, or the signature fig and arugula salad, move on to braised pot roast with mashed potatoes and vegetables or mussels in a garlic, leek, and tarragon sauce with fries, and finish with a chocolate brownie with vanilla ice cream.
The sandwich was good, with lettuce, tomato, artichoke heart, avocado, water chestnuts, and a lemony aioli, on thick slices of white bread that Pauline baked every day.
And little bowls of aioli all around to dip the fish and vegetables in.