sauce aïoli

/sohs ah-YOH-lee/

Garlic mayonnaise made with crushed, sieved hard boiled eggs and mashed potatoes, sometimes with breadcrumbs added, or cooked seaweed and Pernod. It is an essential accompaniment to bourride, and often served with salt cod, hard boiled eggs, boiled snails and vegetables. A speciality of Provence.

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