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aioli
This term describes a pungent, emulsified condiment rooted in Provençal tradition. While often used interchangeably with garlic mayonnaise in modern culinary contexts, a traditional aioli relies heavily on the raw intensity of garlic and high-quality olive oil to create a thick, creamy texture.
As a mass noun referring to a substance, it is typically treated as uncountable. When referring to different varieties or batches of the sauce in a professional kitchen setting, it may occasionally be treated as countable, though this is less common in general usage.
Meanings
Examples
The chef served the grilled asparagus with a dollop of saffron aioli.
I wonder if this aioli is made with real olive oil or just vegetable oil.
The seafood platter was accompanied by a zesty lemon aioli.
In Provence, aioli is more than just a sauce; it is a tradition.
I should try making my own aioli using a mortar and pestle tonight.