Aïoli and other “Mayo” style saucesAioli or aïoli is a Mediterranean sauce made of garlic and olive oil and, in some regions other emulsifiers such as egg. The sauce's names mean "oil and garlic" in Catalan and Provençal. It is particularly associated with the cuisines of the Mediterranean coasts of Spain, France and Italy. French-Provençal versions of the sauce are typically closer to a garlic mayonnaise incorporating also egg yolks, and lemon juice, whereas the Spanish versions is without egg and has considerably more garlic. This gives it a more pasty texture, as well as making it considerably more laborious to make.There are many variations, such as adding lemon juice or other seasonings. In France it can include mustard. It is usually served at room temperature.
Court bouillonThis is similar ro chicken broth but using seafood or fish ( shells, or bones)
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