[Sca-cooks] aioli or allioli and mayon-naise

[jenne at fiedlerfamily.net]

> I think we could be sort of wagging the dog here... I had always heard
> it said that aioli was so named for its garlic component. If we assume
> something like "ail"= "garlic" [sauce], that might leave open the
> possibility that "aillie"= "thick garlic" [sauce]. Which aioli generally
> is, and which an almond-thickened garlic sauce would probably be,
> compared to one without almonds.

Hanging out with the senior citizens on the Bethlehem Musikfest committee
when I was young, I learned a recipe for something called (phonetically)
ally oily to put on angel hair pasta: you chopped up garlic and parsley
very fine and browned them in hot olive oil. Then you tossed it with the
pasta. The lady who taught me this was not Italian and said she had
learned it from her italian inlaws.

-- 
-- Jenne Heise / Jadwiga Zajaczkowa
jenne at fiedlerfamily.net