In cookery, what is the main flavouring of aioli?
Aioli an emulsifier. Using only garlic as an emulsifier requires that the cook thoroughly crush it and add oil drop by drop so excess oil does not "cut" the aioli. Since the late 1980s, many people have called all flavored mayonnaises "aioli". Flavorings include saffron and chili. Purists insist that flavored mayonnaise can contain garlic, but true aioli contains no seasoning other than garlic. The word is a compound of the words meaning "garlic" and "oil". The English spelling comes from the French "aïoli", which itself comes from Occitan. The spelling in Occitan may be "alhòli", following the classical norm, or
Aioli typically served with seafood, fish soup, and croutons, in a dish called "merluça amb alhòli". In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel. In Provence, "aioli" or, more formally, "le grand aïoli", "aioli garni", or "aïoli monstre" is a dish consisting of various boiled vegetables (usually carrots, potatoes, artichokes, and green beans), poached fish (normally soaked salt cod), snails, canned tuna, other seafood, and boiled eggs, all served with "aioli". This dish is often served during the festivities on the feast days of the patron saint of Provençal villages and towns.