Word of the Day Archive
Tuesday November 1, 2011
A sauce made of oil and eggs, usually flavored with garlic, from the Provence region of France.
He said he was treating. There was roast artichoke topped with a sort of sly aioli. Mutton stuffed with foie gras, double chocolate rum cake. Seven kinds of cheese.
-- David Foster Wallace, Infinite Jest
A beef sirloin is good, too, slightly charred on the outside and reddish pink in the middle, nicely peppered, with mustard aioli.
-- Garrison Keillor, Love Me
Aioli comes from the Provençal word for garlic, ai and the Latin word for oil, oli.