aioli
UK[aɪˈəʊli]US[aɪˈoʊli]
n
A thick sauce made of garlic, olive oil, and egg yolks, used especially in Mediterranean cuisine.
Etymology
The word 'aioli' is a direct borrowing from the Provençal language of southern France, where it is a compound of 'ai' (garlic) and 'òli' (oil). Provençal 'ai' derives from Latin 'allium' (garlic), while 'òli' comes from Latin 'oleum' (oil, olive oil). Thus, the name of the sauce is a perfectly literal description of its two primary and traditional ingredients: garlic and oil. Entering English in the 19th century, it retains its original form and refers specifically to the emulsified, mayonnaise-like sauce central to the cuisines of Provence and Catalonia.
Analysis
This word is a loanword from Provençal (Occitan) and is not productively segmented using English morphemes. It is a compound from the Provençal words 'ai' (garlic) and 'òli' (oil).
Examples
The grilled vegetables were served with a dollop of garlic aioli.
For a richer flavor, try substituting mayonnaise with aioli in your sandwich.
The recipe for authentic aioli requires patience to properly emulsify the olive oil and garlic.