Aioli
Room, allioli utawa room ( /aɪˈoʊli/ utawa /eɪˈoʊli/, ProvenৠOccitan [aˈʎɔli] utawa aiòli [aˈjɔli] ; basa Katalan: allioli [ˌAʎiˈɔli] ; Spanyol: alioli [ˌaliˈoli] ) yaiku olahan arupa saos kang digawe saka papak, uyah, lan minyak zaitun lan ditemokaké ing olahan ing sisih Lor- Laut Mediterania, saka Valencia nganti Calabria. Jeneng-jeneng kasebut tegese "papak lan minyak" ing Catalan / Valencian lan Provençal. Iki ditemokaké ing olahan Mediterania Spanyol (Komunitas Valencian, Catalonia, Kapuloan Balearic, Murcia lan Andalusia sisih wétan), Prancis (Provence) lan Italia (Sisilia lan Calabria). Sawetara versi saos luwih cedhak karo mayonis bawang putih, nggabungaké kuning telur lan jus lemon, dene versi liyane tanpa kuning telur lan duwe papak luwih akéh. Iki menehi saos tekstur pastier, nalika nggawe luwih angel digawe amarga emulsi luwih angel distabilaké. [1] [2] [3] [4] Ana macem-macem variasi, kayata nambah jus lemon utawa bumbu liyane. Ing Prancis bisa uga kalebu sawi. [5] [6] Dadi ing suhu kamar.
 Aïoli | |
| Jinis | sauce |
|---|---|
| Panggonan asal | Catalonia; either eastern Spain or southern France |
| Woworan pokok | Olive oil, garlic |
 Buku masakan: Aioli  Médhia: Aioli | |
Referensi
besut- ↑ 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)
- ↑ Prosper Montagné, Larousse Gastronomique (1938, tr. 1961), s.v.
- ↑ Olney, Richard (1994). Lulu's Provençal table : the exuberant food and wine from Domaine Tempier Vineyard. New York: HarperCollins. kc. 124–5. ISBN 0-06-016922-2.