Aioli (eye-YO-lee) - (French) The French word for garlic is "ail." Sometimes called the "butter of Provence."
History: It is believed to have originated in Provence, France. As the landscape of the Provence area is not suited for cows as other areas of France, more for sheep, goats, and olive trees, butter is not a common ingredient in Provencal food.
Timbales come from Cuba.
They come from south America
It is thought to come from the Gaelic
When did Celts come to Britain
where does the name thomure come from
Mayonnaise with garlic in it, unsurprisingly.
What is Aioli mayonnaise flavored with?Garlic!
Aioli is a form of sauce made from garlic, egg, lemon juice and olive oil.
Basic aioli is a slurry of mashed garlic and olive oil. Sometimes a bit of egg is added, sometimes a pinch of this or that, but the basic aioli is olive oil and garlic.
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Aioli is a garlic mayonnaise
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You can find a recipe for Aioli at many websites. Some of these include: Taste AU, Chow, JamieOliver, AllRecipes, BBC, Epicurious, BonAppetit and CulinaryArts.
Aioli (like mayonnaise) will separate into its components if processed in a hot water bath or pressure canner. Therefore it cannot be canned using home preservation techniques.
you mean aioli? wich is a spanish garlic mayo