aiolin.

Brit.

/ʌɪˈəʊli/,

/eɪˈəʊli/, U.S.

/eɪˈoʊli/

Forms: 1800s 2000s– ajioli, 1800s– ailloli, 1800s– aioli, 1800s– aïoli, 1800s– allioli, 1800s– ayoli, 1900s– ailoli, 1900s– ajoli.

Origin: Of multiple origins. Partly a borrowing from French. Partly a borrowing from Occitan. Etymons: French aïoli; Occitan aioli.

Etymology: < (i) French aïoli (1838 as †aillolis; 1839 or earlier as †ayoli), and its etymon (ii) Occitan aioli (1744 (as aillolli ) or earlier, originally as a Gascon word in a French context) < ai garlic (cognate with French ail (12th cent. in Old French as alz , plural noun; < classical Latin allium allium n.) + oli oil n.¹ Compare Catalan allioli (15th cent. as †all hi oli; also alioli, reflecting depalatalization), Spanish †ajolio (1872), †ali-oli (1872), †ajioli (1893 or earlier), †ayoli (a1894), allioli (1962 or earlier; < Catalan; the usual Spanish word for the sauce is ajiaceite, literally ‘garlic oil’, apparently a calque on the Catalan word).Some of the spellings of the English word probably reflect the influence of the Catalan and Spanish forms. O.E.D. (1989) gives only the non-naturalized pronunciation /ajoli/.

Mayonnaise seasoned with garlic, esp. as traditionally made in Provence.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > salad dressing > mayonnaise

mayonnaise1815

aioli1846

mayo1940

1846 tr. L. E. Audot French Domest. Cookery . 257 Ayoli. Soak in water some crust of bread and squeeze it; add to it two cloves of garlic, chopped, the yolk of an egg, and six peeled and chopped almonds; beat the whole together, adding a few drops of oil.

1876 Garden 9 Sept. 275/2 Garlic Butter... Keep adding Olive oil till the ‘ajioli’ assumes the consistence and appearance of clear yellow honey.

1899 Epicure Nov. 396/1 Gradually the mortar became filled with a deep yellow cream... A little grated raw potato was added, and the aioli was ready.

1914 A. E. Housman Let. 2 May (1971) 134 Aioli at Pascal's was rather nasty, perhaps because lukewarm.

1931 F. M. Ford Return to Yesterday i. ii. 23 A meridional French with as strong a Southern accent as that of garlic in aioli.

1966 Daily Tel. 9 Nov. 13/4 Delicious fried moules with aioli sauce.

2010 Z. Day What Love tastes Like xlii. 247 The next order..was for a seared sirloin carpaccio with white truffle aioli.

This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021).

单词	aioli
释义	aiolin. Brit. /ʌɪˈəʊli/, /eɪˈəʊli/, U.S. /eɪˈoʊli/ Forms: 1800s 2000s– ajioli, 1800s– ailloli, 1800s– aioli, 1800s– aïoli, 1800s– allioli, 1800s– ayoli, 1900s– ailoli, 1900s– ajoli. Origin: Of multiple origins. Partly a borrowing from French. Partly a borrowing from Occitan. Etymons: French aïoli; Occitan aioli. Etymology: < (i) French aïoli (1838 as †aillolis; 1839 or earlier as †ayoli), and its etymon (ii) Occitan aioli (1744 (as aillolli ) or earlier, originally as a Gascon word in a French context) < ai garlic (cognate with French ail (12th cent. in Old French as alz , plural noun; < classical Latin allium allium n.) + oli oil n.¹ Compare Catalan allioli (15th cent. as †all hi oli; also alioli, reflecting depalatalization), Spanish †ajolio (1872), †ali-oli (1872), †ajioli (1893 or earlier), †ayoli (a1894), allioli (1962 or earlier; < Catalan; the usual Spanish word for the sauce is ajiaceite, literally ‘garlic oil’, apparently a calque on the Catalan word).Some of the spellings of the English word probably reflect the influence of the Catalan and Spanish forms. O.E.D. (1989) gives only the non-naturalized pronunciation /ajoli/. Mayonnaise seasoned with garlic, esp. as traditionally made in Provence. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > salad dressing > mayonnaise mayonnaise1815 aioli1846 mayo1940 1846 tr. L. E. Audot French Domest. Cookery . 257 Ayoli. Soak in water some crust of bread and squeeze it; add to it two cloves of garlic, chopped, the yolk of an egg, and six peeled and chopped almonds; beat the whole together, adding a few drops of oil. 1876 Garden 9 Sept. 275/2 Garlic Butter... Keep adding Olive oil till the ‘ajioli’ assumes the consistence and appearance of clear yellow honey. 1899 Epicure Nov. 396/1 Gradually the mortar became filled with a deep yellow cream... A little grated raw potato was added, and the aioli was ready. 1914 A. E. Housman Let. 2 May (1971) 134 Aioli at Pascal's was rather nasty, perhaps because lukewarm. 1931 F. M. Ford Return to Yesterday i. ii. 23 A meridional French with as strong a Southern accent as that of garlic in aioli. 1966 Daily Tel. 9 Nov. 13/4 Delicious fried moules with aioli sauce. 2010 Z. Day What Love tastes Like xlii. 247 The next order..was for a seared sirloin carpaccio with white truffle aioli. This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021). < n.1846
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