Aioli

Aioli is a cold garlic sauce consisting of an emulsion of garlic and olive oil, found in the cuisines of the northwestern Mediterranean; its name means garlic and oil in Catalan and Provencal. The traditional sauce contains only olive oil, garlic and salt, though modern versions often add egg or egg yolk as an emulsifier and some regional recipes include lemon juice or mustard. It originates from southeastern France, in Provence, Languedoc and Roussillon, and from eastern Spain, particularly Catalonia, and it is also established in the Valencian Community, the Balearic Islands, Murcia and eastern Andalusia. In Provence it appears in elaborate presentations such as le grand aioli or aioli monstre, pairing the sauce with boiled vegetables, poached salt cod, seafood and eggs, while Spanish and Catalan cuisines serve it with rice dishes, grilled foods and vegetables; Malta has a distinct version made with crackers, tomato, onion and herbs rather than the traditional garlic and oil base.