Aioli

In the form aioli, the word is a compound of Provençal and . In Catalan it is spelled (). The most common term in Spanish is , an adaptation from Catalan, although there are alternative Spanish terms such as , , or . It is also spelled in Galician. ==Basic recipe==

Garlic is crushed in a mortar and pestle and emulsified with salt and olive oil. Today, aioli is often made in a food processor or blender, but some traditionalists object that this does not give the same result. ==Serving==

In Occitan cuisine, aioli is typically served with seafood, fish soup, and croutons. An example is a dish called merluça amb alhòli. In the Occitan Alps it is served with potatoes boiled with salt and bay laurel. In Provençal cuisine, 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. The Provençal cuisine fish soup bourride is generally served with aioli. In Spain, particularly in Catalan cuisine and Valencian cuisine, allioli is often served with arròs negre, arròs a banda, fideuà, with grilled snails (cargols a la llauna), grilled meat, lamb, rabbit, vegetables, boiled cod (bacallà a la catalana, bacallà amb patates) and comes in other varieties such as allioli de codony (allioli with boiled quince, not the preserve) or allioli with boiled pear. Image:Aioli mit Oliven.jpg|Aioli served with olives File:Allioli de supermercat.jpg|Allioli from a Spanish supermarket ==See also==