Aïoli

This rich garlic sauce is similar in texture to mayonnaise, and is commonly used in the cuisine of Provençe in France and Catalonia in Spain. Provençal aïoli consists of egg yolks, olive oil, and garlic, while the Catalan version consists only of garlic, salt, and olive oil.

Its name comes from ail, meaning garlic, and oli, the Provençal word for oil. Some historians claim that its origins lie in a Roman sauce called aleatum, which was also made with garlic and oil. A sauce similar to aïoli was first mentioned by Pliny the Elder, Roman procurator of Tarragona, in his first-century encyclopedia Naturalis Historia, in which he describes garlic and its powerful medicinal properties.

In Provençe, the sauce is made with the first garlic of the season, which is quite tender and does not have an overpowering flavor. Although the sauce was originally meant to accompany cod, it also pairs well with starchy vegetables, meats, cold salads, and eggs, and is usually served at room temperature.