Aioli Allioli Aillade

A. 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, then the oil and the lemon juice are 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. B. Allioli (from all i oli, Catalan for "garlic and oil", popularised as Alioli, or Ali-oli from the Italian) is a typical paste-like cold sauce of the Balearic Islands, Valencia and Catalonia. It is made by pounding garlic with olive oil and salt in a mortar until a smooth texture is obtained. Traditionally, it differed from Provençal aioli in that it does not use egg but most contemporary preparation instructions suggest the use of a small quantity to allow faster and easier mixing. The mix of eggs, oil and garlic is commonly referred to as mayonnaise with garlic. C. Aillade Aillade is the name used in southern France for two different garlic-based condiments. In Provence, it is a garlic-flavored vinaigrette, while in some other areas, it is a form of garlic-flavored mayonnaise. In the latter meaning, it is a synonym for aioli. Note: Many restaurants refer to any flavored mayonnaise as an aioli. This is an incorrect definition unless the resulting sauce includes the addition of garlic. Source: Wikipedia (before anyone shouts at me) In our house, it's plain old aioli -and we make it as an addition to Fideuà. It takes just a few minutes to make and if you don't have a pestle and mortar (or the time), use a blender. It is essential that you add the oil slowly and preferably in a pouring motion...or else it will curdle and need to be put down the sink immediately (before anyone notices). Our recipe: 4 garlic cloves 1 large egg yolk 2 teaspoons fresh lemon juice 1/2 teaspoon Dijon mustard (the kind without the seeds preferably) 1/4 cup extra-virgin olive oil Soften the garlic cloves by smashing them hard once with the bottom of a coffee machine* and discard the loosened skins. Whisk together the mustard, lemon juice, a pinch of salt (sea or kosher) and beaten egg yolk. Now add the garlic and put everything into your blender. Whizz away and slowly pour in the olive oil... If it curdles/separates keep on whizzing....it will come together. Add more salt to taste. This makes enough for 1 cup of aioli. * When I say coffee machine, I mean a metal heavy-bottomed Bialetti one, not a drip machine. I'm just saying...