Aioli Totally Explained

Aioli (Provençal Occitan alhòli, Catalan allioli) is a sauce made of garlic, egg and olive oil. There are many variations, and one common one is to add mustard. In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (< Latin allium) + òli 'oil' (< Latin oleum).
Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-producing properties. So, classic aioli is made without egg, though many aioli recipes use it.
Aioli is also a popular word among the Scrabble community given its rich proportion of vowels to consonants.

Traditional aioli

In Provence, aioli (or more formally, Le Grand Aïoli) also designates a complete dish consisting of various boiled vegetables (usually carrots, potatoes, and green beans), boiled fish (normally, desalted salt cod), and boiled eggs served with the aioli sauce.
The garlic is often ground with salt in a mortar and pestle to lead to a smooth aioli. Egg yolks, garlic and Dijon mustard (if adding this as a common variation on the basic aioli), are combined first with a whisk, and the oil is added slowly with whisking and the lemon juice is added slowly with whisking to create the emulsion. The additions of the dissimilar ingredients must be slow to start and then can be faster once the initial emulsion has formed.
Aioli has become popular as an accompaniment in Australia, often served alongside potato wedges, which are large chunky-cut potato chips that have been coated in spices before cooking.

Other forms of aioli

Similar sauces are found elsewhere in the region.

Allioli

Allioli (from all i oli, Catalan for "garlic and oil", pronounced IPA [aʎi'ɔli]) is a typical paste of Catalonia. It is made by pounding garlic with olive oil and salt in a mortar until a smooth texture is obtained. It differs from Provençal aioli in that it doesn't use eggs.

Aillade

Aillade is the name used in southern France for two different garlic-based condiments. In Provence, it's a garlic-flavoured vinaigrette, while in some other areas, it's a form of garlic-flavoured mayonnaise. In the latter meaning, it's a synonym for aioli.
Note: Many restaurants refer to any flavored mayonnaise as an aioli. This is of course an incorrect definition, unless the resulting sauce includes the addition of garlic.

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