L'Aiòli

L'Aiòli, also spelled l'aïoli or simply aioli, is a Provençal sauce made of garlic, olive oil, egg yolks, and lemon juice. It is closely related to mayonnaise but distinguished primarily by the heavy use of garlic. Some recipes substitute the egg yolk with potato or bread crumbs, or omit it altogether, creating a version that is essentially an emulsion of garlic and olive oil.

Historically, aioli was considered a peasant food in Provence and was often served with vegetables, fish, or boiled eggs. It remains a staple in Provençal cuisine. The name "aïoli" is derived from the Provençal words alh (garlic) and òli (oil).

Variations exist throughout the Mediterranean region, with similar garlic-based sauces found in Spain (allioli), Italy, and Malta. These regional variations may incorporate different ingredients or techniques.

Serving aioli often involves dipping raw or cooked vegetables, crusty bread, or seafood. It is also commonly served alongside grand aïoli, a traditional Provençal feast featuring boiled vegetables, salt cod, snails, and hard-boiled eggs, all dipped in the aioli sauce.