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Aioli - Bénédicta

$5.99
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French Wink is the largest curation of high-quality French products, carefully picked by two French expatriates eager to share a slice of their culture with their adopted country.

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Description

Give your dishes a Provençal flair with Bénédicta’s aioli sauce!

Bursting with garlic, this aioli is a classic of Southern France. Try putting some on fish, sandwiches, or meats to complete your dish.

 

A classic of Provencal cuisine, aioli is a rich garlicky mayonnaise that is served with cold fish, raw or steamed vegetables, and sometimes replaces rouille as an accompaniment to bouillabaisse (fish stew). The name in English comes from the French “aïoli", which itself comes from Occitan, and is a compound for the words “oil” and “garlic”. It is native to the Northwestern Mediterranean, namely Valencia, Catalonia, the Balearic Islands, and eastern Andalusia in Spain; Provence in France; and Sicily and Calabria in Italy.

Aioli is an emulsion, like mayo. The process of emulsification happens when two substances that don’t want to mix are forced to mix. In cooking, this usually refers to oil being mixed into something water-based. Nowadays, in the U.S., the word “aioli” often refers to any flavored mayonnaise. In Spain, the original recipe is olive oil emulsified into mashed garlic with a pinch of salt – the absence of egg distinguishes it from mayonnaise. In France, aioli is somewhere between those two things: mayo-like, but always garlicky.

 

Because it’s a sauce, aioli is a flexible ingredient in your fridge. All the same, it’s especially tasty when combined with specific foods. You can use it instead of mayo, like in a sandwich, or instead of ketchup, like in a burger or as a dip for French fries or chicken tenders. It does a wonderful job of dressing up vegetables, such as boiled potatoes, Brussel sprouts, asparagus, roasted eggplant, or green beans. As a sauce for meats, it goes well with grilled chicken or roasts. Aioli is especially wonderful with seafood: think crab cakes, Spanish croquetas, shrimp, deep-fried mussels, or a dollop in fish soup.

 

Ingredients:

  • canola oil
  • water
  • egg yolk
  • spirit vinegar
  • garlic
  • Dijon mustard: water, mustard seeds, spirit vinegar, salt
  • natural flavor
  • garlic
  • salt
  • modified corn starch
  • sugar
  • Contains: eggs

Weight: 260 g

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OCabanon

Aioli - Bénédicta

$5.99

Give your dishes a Provençal flair with Bénédicta’s aioli sauce!

Bursting with garlic, this aioli is a classic of Southern France. Try putting some on fish, sandwiches, or meats to complete your dish.

 

A classic of Provencal cuisine, aioli is a rich garlicky mayonnaise that is served with cold fish, raw or steamed vegetables, and sometimes replaces rouille as an accompaniment to bouillabaisse (fish stew). The name in English comes from the French “aïoli", which itself comes from Occitan, and is a compound for the words “oil” and “garlic”. It is native to the Northwestern Mediterranean, namely Valencia, Catalonia, the Balearic Islands, and eastern Andalusia in Spain; Provence in France; and Sicily and Calabria in Italy.

Aioli is an emulsion, like mayo. The process of emulsification happens when two substances that don’t want to mix are forced to mix. In cooking, this usually refers to oil being mixed into something water-based. Nowadays, in the U.S., the word “aioli” often refers to any flavored mayonnaise. In Spain, the original recipe is olive oil emulsified into mashed garlic with a pinch of salt – the absence of egg distinguishes it from mayonnaise. In France, aioli is somewhere between those two things: mayo-like, but always garlicky.

 

Because it’s a sauce, aioli is a flexible ingredient in your fridge. All the same, it’s especially tasty when combined with specific foods. You can use it instead of mayo, like in a sandwich, or instead of ketchup, like in a burger or as a dip for French fries or chicken tenders. It does a wonderful job of dressing up vegetables, such as boiled potatoes, Brussel sprouts, asparagus, roasted eggplant, or green beans. As a sauce for meats, it goes well with grilled chicken or roasts. Aioli is especially wonderful with seafood: think crab cakes, Spanish croquetas, shrimp, deep-fried mussels, or a dollop in fish soup.

 

Ingredients:

Weight: 260 g

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