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Alioli or aïoli ( or ; Provençal (オック語:alhòli) (:aˈʎɔli) or ''aiòli'' ;〔In Provençal Occitan, the same word is written ''alhòli'' according to the classical norm or ''aiòli'' according to the Mistralian norm.〕 (カタルーニャ語、バレンシア語:allioli) (:ˌaʎiˈɔɫi)) is a Provençal sauce made of garlic, olive oil, egg yolks, and lemon juice.〔J.-B. Reboul, ''La Cuisinière Provençale'' 1910 (1st edition); 1989 (25th edition), p. 88〕〔Robert Courtine, ''The Hundred Glories of French Cooking'' (tr. Derek Coldman), 1973, p. 140〕〔Henri Philippon, ''Cuisine de Provence'', 1977 (2nd ed), p. 20〕〔Mireille Johnston, ''The Cuisine of the Sun'', 1976; Johnston gives one recipe without extra flavorings (p. 75) and one with mustard (p. 229)〕 There are many variations, such as excluding egg yolk or lemon juice,〔Prosper Montagné, ''Larousse Gastronomique'' (1938, tr. 1961), ''s.v.''〕 or adding other seasonings. It is usually served at room temperature. The name ''aioli (alhòli)'' comes from Provençal ''alh'' 'garlic' (< Latin ''allium'') + ''òli'' 'oil' (< Latin ''oleum''). Aioli is, like mayonnaise, an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Egg yolk can be used as an emulsifier and is generally used in making aioli today. However, mustard and garlic both emulsify oil, and some variants such as Valencia allioli, and Maltese aljoli omit the egg. Since the late 1980s, it has become fashionable to call all flavored mayonnaises "aioli", with flavorings such as saffron, chili, and so on.〔(Google ngrams )〕 But purists insist that "flavored mayonnaise can contain garlic, but true aïoli contains no seasoning ''but'' garlic".〔David Tanis, ''A Platter of Figs and Other Recipes'', ISBN 1579653464, 2008, p. 102〕 ==Origin== Aioli is related to the Levantine Toum made by the peasants of Syria and Lebanon; it was carried to Iberia then Provence by the Phoenicians. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「aioli」の詳細全文を読む スポンサード リンク
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