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Related to AOLI: aioli sauce
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References in periodicals archive ?
The mushrooms were marvellously moist and tasty enough alone, but the aoli served to add extra flavour which burst on the tastebuds.
Tel: 029 2022 4373, visit The bill Parmesan arancini with aoli pounds 5.50 Pan-seared scallops with lime and ginger butter and Cajun oysters pounds 6.50 Lamb rump with minted peas, bacon and parmentiere potatoes pounds 14.50 Conwy fish pie with cockles pounds 13.50 Chocolate ganache with Irn-Bru caramel and shortbread sand pounds 5.50 Las Mantios Malbec, Mendoza pounds 18 Total: pounds 63.50
The goal of every true Provenal winemaker is to produce ros of the most delicate hue possible, yet with enough flavour to partner almost anything from seafood to vegetables dipped in the local, pungent, garlic mayonnaise - aoli.
Believed to be a descendent of the ancient Roman preserved fish sauce Garum, it is served just warm with raw vegetables (traditionally cardoons, onions, celery and other hearty autumnal veg) and is similar to aoli in many ways.
Take Scottish Langoustines "A La Plancha" ("Pain de Campagne" Melba, Marinated Summer Squash, Holland Eggplant Roulade and Cilantro Shoots with Pimenton Aoli) or Saddle of 24 Carrot Farm's Rabbit (Brentwood Corn Kernels, Celery Branch and Summer Truffles with Lovage Cream).