Sauces
Aioli
Aïoli
Provence, France
Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.
Original eatfuls sticker artwork
What it is
A closer look at Aioli.
Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.
What to look for
Know it when you find it.
Pronounced garlic flavor, creamy texture, olive oil base.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Aioli.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Georgia
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Coriander, green chilli, garlic and walnut pounded with vinegar into a fiery green sauce.
Antigua and Barbuda
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Dominican Republic
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Timor-Leste
Timorese Chili Paste
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The heartbeat of Timorese food — a spicy chili paste made throughout the country with regional varieties; red or green chilies ground with garlic, lime/lemon rind, red onions, ginger, bilimbi, and other local ingredients; a couple of teaspoons on the plate will fire up any meal; lands on the table with most meals.
Dominican Republic
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A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.
Colombia
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A Colombian pineapple and chili sauce, sweet and spicy, served with empanadas and grilled meats. A coastal and party condiment, fresh and tangy.
Colombia
Ají (Panamanian)
Ají
A fresh Latin American table sauce of chopped chili, onion, cilantro or culantro, and vinegar; Panama's ají and Colombia's ají criollo are served with fried foods, soups, and rice.