Quotes About Aioli

I love the look of delight on my guests' faces when I serve them a bowl of olive-oil aioli alongside roasted potatoes or a grand Nicoise salad.

Aioli intoxicates gently, fills the body with warmth, and the soul with enthusiasm. In its essence it concentrates the strength, the gaiety of Provence: sunshine.

Ultimately, mayonnaise and aioli are brothers from the same mother. Both are emulsions of oil and water, which just means that the two incompatible liquids are brought together with the help of a third party stabilizer to create something thicker, creamier, and richer than before.

Aioli is jazzy, showy, and a downright attention hog next to chill and classic mayo.

Sure, making homemade aioli is not so bad. All you need is to mix an egg or yolk with lemon juice and garlic, then slowly drizzle in oil while whisking like theres no tomorrow, before finally bedazzling with your choice of mix-ins.

Aioli epitomizes the heat, the power, and the joy of the Provencal sun, but it has another virtue -- it drives away flies.