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aiolis
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The answer AIOLIS has 4 possible clue(s) in existing crosswords.
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The word AIOLIS is VALID in some board games. Check AIOLIS in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of aiolis in various dictionaries:
noun - garlic mayonnaise
noun - garlic mayonnaise
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Keep reading for additional results and analysis below.
| Possible Crossword Clues |
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| Provençal spreads |
| Mediterranean sauces |
| Some fish sauces |
| Last Seen in these Crosswords & Puzzles |
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| Apr 28 2019 New York Times |
| Jan 20 2018 The Washington Post |
| Jan 20 2018 L.A. Times Daily |
| Mar 8 2014 New York Times |
| Possible Dictionary Clues |
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| Plural form of aioli. |
| Mayonnaise seasoned with garlic. |
| Aiolis might refer to |
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| Aioli or aïoli ( or ; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔɫi]) is a Mediterranean sauce made of garlic and olive oil; some regions use other emulsifiers such as egg. The names mean "garlic and oil" in Catalan and Provençal. Its association is with the cuisines of the Mediterranean coasts of Spain (Valencia, Catalonia, the Balearic Islands, Murcia and eastern Andalusia), France (Provence) and Italy (Liguria, Sicily and Calabria). Current versions of the French-Provençal sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas the original French-Provençal and Catalan versions are without egg yolk and have more garlic. This gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. There are many variations, such as adding lemon juice or other seasonings. In France it may include mustard. It is often served at room temperature. * Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists believe that the absence of egg distinguishes aioli from mayonnaise; however, this is not the case in France and other countries where egg and egg yolk can be used as an emulsifier and is used in making aioli today. Using only garlic as an emulsifier requires it to be thoroughly crushed and for oil to be added drop by drop so excess oil does not "cut" the aioli. * Since the late 1980s, it is fashionable to call all flavored mayonnaises "aioli", with flavorings such as saffron or chili. However, purists insist "flavored mayonnaise can contain garlic, but true aioli contains no seasoning but garlic". |