Aioli
A traditional Mediterranean sauce made of garlic, olive oil, egg yolks, and lemon juice, often served with vegetables and fish.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Aioli's origins trace back to ancient Mediterranean civilizations, where garlic and olive oil were staple ingredients. The simplicity of the dish reflects the rustic culinary traditions of the region, where resourcefulness and local ingredients were paramount. It evolved from earlier garlic-based pastes and sauces.
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Aioli is deeply embedded in Provençal culture, often enjoyed as a communal dish served with a variety of vegetables, seafood, and meats. It represents the region's emphasis on fresh, simple ingredients and convivial dining.
Festivals and Celebrations
Aioli is frequently featured in local festivals and celebrations in Provence, showcasing regional culinary traditions and fostering a sense of community.
Symbol of Provençal Identity
Aioli is considered a culinary emblem of Provence, representing the region's agricultural heritage and emphasis on fresh, local ingredients.
Sharing and Community
Traditionally, aioli is served as part of a larger meal where diners dip various cooked vegetables and fish into the sauce, promoting sharing and conversation.
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The dominant flavors in aioli are pungent garlic, rich olive oil, and bright lemon (optional, but common). These elements combine to create a creamy, intense, and savory condiment.
The garlic provides a sharp, assertive flavor that is central to aioli's identity. High-quality extra virgin olive oil contributes a smooth, fruity base with subtle peppery notes. Lemon juice, if used, adds acidity, balancing the richness and enhancing the other flavors. Some variations include egg yolks for emulsification and added richness, further contributing to the creamy texture.
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Garlic Preparation
Remove the green germ from the garlic cloves to reduce bitterness. Mincing or crushing the garlic finely ensures even distribution of flavor.
Olive Oil Quality
Use a high-quality extra virgin olive oil with a fruity and slightly peppery flavor. Avoid overly bitter or pungent oils.
Emulsification
Gradually drizzle the olive oil into the garlic and lemon mixture while whisking vigorously or using a food processor to create a stable emulsion. Patience is key.
Temperature Matters
Using room temperature ingredients often aids in emulsification.
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