AC

Allioli, alioli or aioli?

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(By Richard Cornish/Goodfood) I read recently somewhere that allioli was a sauce from Provence. I always thought it was Catalan. M.Brun

MJwide-Aioli-20140317173506273028-620x0 Sauces from the source: Aioli is one of several oil and garlic-based-emulsion sauces found around the Mediterranean rim, including alioli and allioli. Photo: Marina Oliphant

It’s amazing how fiercely one can defend a national dish. Take our magnificent pavlova: For years those devious Kiwis have been trying to claim it as their own using all sorts of clandestine methods such as facts and original documents to desperately try to prove it was first made there in the 1920s.

Allioli goes back even further. It’s from a family of oil and garlic-based-emulsion sauces found around the Mediterranean rim. Pliny the Elder, based in Roman Tarragona in the first century AD, observed a sauce made only with garlic, oil and a little vinegar. Tarragona sits in the south of Catalonia.

Allioli…

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