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

[Phil Troy / G. Tacitus Adamantius]

On May 1, 2008, at 8:05 PM, jenne at fiedlerfamily.net wrote:

>> 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.


Ya, shoor. Usually spelled "aglio e olio", I think. At least that's  
the spelling on Pepino's takeout menu ;-)...

Adamantius




"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter