Aioli - Bénédicta

Give your dishes a Provençal flair with Bénédicta’s aioli sauce!Bursting with garlic, this aioli is a classic of Southern France. Try putting some on fish, sandwiches, or meats to complete your dish. A classic of Provencal cuisine, aioli is a rich garlicky mayonnaise that is served with cold fish, raw or steamed vegetables, and sometimes replaces rouille as an accompaniment to bouillabaisse (fish stew). The name in English comes from the French “aïoli", which itself comes from Occitan, and is a compound for the words “oil” and “garlic”. It is native to the Northwestern Mediterranean, namely Valencia, Catalonia, the Balearic Islands, and eastern Andalusia in Spain; Provence in France; and Sicily and Calabria in Italy.Aioli is an emulsion, like mayo. The process of emulsification happens when two substances that don’t want to mix are forced to mix. In cooking, this usually refers to oil being mixed into something water-based. Nowadays, in the U.S., the word “aioli” often refers to any fl