Aïoli is a Provençal sauce whose name comes from the words for garlic and oil. In its traditional form, it is an emulsion of garlic and olive oil made by pounding garlic with salt in a mortar and gradually incorporating oil. Many modern versions include egg yolk to help stabilize the emulsion and are closer to garlic mayonnaise.
Garlic is pounded with salt into a smooth paste. Olive oil is added very gradually while working the mixture until it forms a thick emulsion. The result is strongly flavoured and can be difficult to stabilize, particularly when made in small quantities.
Many contemporary kitchen recipes use egg yolk or prepared mayonnaise as an emulsifying base, then add garlic, lemon juice and olive oil. These versions are convenient and stable, but they are not identical to the traditional garlic-and-oil preparation.
Aïoli is served with fish, shellfish, vegetables, potatoes, grilled meats and the Provençal grand aïoli, a platter of vegetables and seafood or salt cod accompanied by the sauce.
Chef’s tip: Make the garlic paste completely smooth before incorporating oil. Balance the intensity with acidity and season carefully. If using egg or mayonnaise, maintain appropriate refrigeration and allergen controls.
Key distinction: Traditional aïoli is garlic emulsified with olive oil; many modern versions are garlic-flavoured mayonnaise.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
