{"id":5562,"date":"2021-09-29T21:32:59","date_gmt":"2021-09-29T21:32:59","guid":{"rendered":"https:\/\/enorcerna.com\/wiki\/definition\/aioli\/"},"modified":"2021-09-29T21:32:59","modified_gmt":"2021-09-29T21:32:59","slug":"aioli","status":"publish","type":"post","link":"https:\/\/enorcerna.com\/wiki\/definition\/aioli\/","title":{"rendered":"Aioli"},"content":{"rendered":"
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Aioli<\/strong> is a term that comes from Catalan allioli<\/em>. This is called a sauce<\/strong> that is made with oil<\/strong> and Garlic<\/strong>, used as a condiment in different dishes.<\/p>\n

It is interesting to mention that this same sauce receives other names depending on the region. Thus, alioli can be named ajolio<\/strong>, garlic oil<\/strong> or ajiaceite<\/strong>, all denominations accepted by the Royal Spanish Academy<\/strong> (RAE<\/strong>) in your dictionary.<\/p>\n

\"Mortar\"<\/p>\n

Aioli is prepared by crushing garlic and emulsifying the juice obtained with olive oil.<\/p>\n<\/div>\n

Preparation of the aioli<\/h2>\n

Aioli can be made with just two ingredients: Garlic<\/strong> and oil<\/strong>. Garlic is a white bulb that is obtained from the plant of the same name. Oils, meanwhile, are fatty liquids produced from seeds or fruits; in the specific case of aioli, it is used olive oil<\/strong> (from olives or olives).<\/p>\n

To make the aioli, first the garlic is crushed in order to achieve its juice<\/strong>. Then, little by little, the olive oil begins to be added while it continues to be crushed and stirred. The elaboration usually takes place in a mortar<\/strong>.<\/p>\n

The purpose is to achieve a emulsion<\/strong> thanks to the combination of garlic juice with oil<\/strong> that is being incorporated. To the aioli it is usually added Salt<\/strong> and in some cases, lemon juice<\/strong> or spices<\/strong>. Other options for reversing the original recipe are to include egg<\/strong> or add capers<\/strong> or anchovies<\/strong>.<\/p>\n

\"Dressing\"<\/p>\n

With aioli you can garnish multiple dishes.<\/p>\n<\/div>\n

History of salsa<\/h2>\n

It is estimated that the aioli would have arisen in the Ancient Egypt<\/strong>, although it was the Romans who made it popular. Migrations and travels<\/strong> contributed to the expansion of aioli around the world.<\/p>\n

The use of aioli was generalized especially in the area of \u200b\u200bthe Mediterranean<\/strong>. This is linked to the climatic benefits of the region for the production of olive oil and the frequent use that is given to this product<\/strong> in the local diet.<\/p>\n

Uses of aioli<\/h2>\n

Aioli can be used in multiple ways. The sauce can be consumed at room temperature, cold or even hot when it is used to cover some food that is introduced into the kiln<\/strong>.<\/p>\n

Beef, rabbit, seafood, fish<\/strong> and vegetables can be served with aioli. Different rice dishes also have aioli.<\/p>\n

The Aioli potatoes<\/strong>, for example, constitute a top<\/strong> well known in different parts of the Spanish territory. Potatoes (potatoes) are usually cooked in brine and, once cool, covered with aioli. Another alternative is to resort to French fries.<\/p>\n

Dishes<\/strong> as the Fideua<\/strong> (made with noodles, fish and shellfish), the cauldron<\/strong> (rice and fish) and the cod al pil pil<\/strong> they are also often garnished with aioli.<\/p>\n

A cartoon by V\u00e1zquez<\/h2>\n

As a curiosity, it should be noted that there is a cartoon<\/strong> titled \"Ali-Oli, oriental seller\"<\/em><\/strong>. It is a creation of the Spanish Manuel Vazquez Gallego<\/strong> (1930<\/strong>-nineteen ninety five<\/strong>).<\/p>\n

Aioli<\/strong>In this framework, he is an Arab merchant traveling on a magic carpet. Wearing a typical turban, he dedicates himself to committing scams and deceptions thanks to his cunning<\/strong>.<\/p>\n

\"Ali-Oli, oriental seller\"<\/em><\/strong> became known in 1969<\/strong> as part of the magazine<\/strong> \"Uncle Alive\"<\/em><\/strong>. He then had appearances in \"Super Mortadelo\"<\/em><\/strong> and in \"Big Thumbelina\"<\/em><\/strong>.<\/p>\n<\/p><\/div>\n\n\n

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Aioli is a term that comes from Catalan allioli. This is called…<\/p>\n","protected":false},"author":1,"featured_media":5563,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-5562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-definition"],"_links":{"self":[{"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/posts\/5562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/comments?post=5562"}],"version-history":[{"count":0,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/posts\/5562\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/media\/5563"}],"wp:attachment":[{"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/media?parent=5562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/categories?post=5562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/tags?post=5562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}