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This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

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Language: French

Description: A mayonnaise made with crushed garlic pounded with hard boiled egg yolks and sometimes mashed potatoes or with breadcrumbs. It is an essential accompaniment to bourride, and often served with salt cod, hard boiled eggs, boiled snails and vegetables. A speciality of Provence.

Pronounced: Ah-YOH-lee
Gender: m
Ethnicity: French
Most frequent country: Widespread
Most frequent region: Provence
Also known as: ailloli, beurre de Provence

See places: French food and cuisine, Provence

See foods and dishes: ail, mayonnaise, rouille

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Database last updated: 21 June 2011 12:23