Top 10 similar words or synonyms for aioli

tzatziki    0.837427

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pebre    0.810334

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Top 30 analogous words or synonyms for aioli

Article Example
Aioli Aioli or aïoli ( or ; Provençal or "aiòli" ; ) is a Mediterranean sauce made of garlic and olive oil and, in some regions other emulsifiers such as egg. The sauce's names mean "garlic and oil" in Catalan and Provençal. It is particularly associated with the cuisines of the Mediterranean coasts of Spain (Valencia, Catalonia, the Balearic Islands, Murcia and eastern Andalusia), France (Provence), and Italy (Liguria). Current versions of the French-Provençal sauce are typically closer to a garlic mayonnaise incorporating also egg yolks, and lemon juice, whereas the original French Provencal and Spanish Catalan versions are without egg yolk and have considerably more garlic. This gives the sauce a more pasty texture, while making it considerably more laborious to make as the emulsion is much harder to stabilize. There are many variations, such as adding lemon juice or other seasonings. In France it can include mustard. It is usually served at room temperature.
Aioli Since the late 1980s, it has become fashionable to call all flavored mayonnaises "aioli", with flavorings such as saffron or chili. However, purists insist that "flavored mayonnaise can contain garlic, but true aioli contains no seasoning "but" garlic".
Aioli 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. It is traditional to serve it with snails for Christmas Eve and with cod on Ash Wednesday. Aïoli is so strongly associated with Provence that when the poet Frédéric Mistral started a regionalist, Provençal-language, newspaper in 1891, he called it "L'Aiòli".
Aioli The word is a compound of the words meaning "garlic" and "oil".
Aioli Garlic is crushed in a mortar and pestle and emulsified with egg yolks, salt, and olive oil. Today, aioli is often made in a food processor or blender, but traditionalists object that this does not give the same result.