Talk:Aioli

message: So what's the point of having a French spelling as the main entry for a Provençal word in an English encyclopedia?
As of today French is (by far) more spoken than Provencal in Provence thus French spelling is the most widely used. At second though if the word is an English dictionnary in that case I think we may have move the article to aioli again.
Ericd 13:57, 22 Aug 2003 (UTC)
thread_title: Name

message: Gross, that's unsanitary. No wonder it's not considered "kosher" you could get salmonella! Gross Gross Gross!!!  —Preceding unsigned comment added by 67.142.172.24 (talk) 07:59, 28 August 2010 (UTC)
thread_title: Raw Egg?!

message: I would like to point out that it's extremely common in Andalucia as well. Until I read this I just assumed it was a local thing. I have nothing to cite for this except that it's just everywhere. Noisejunky (talk) 18:45, 24 February 2012 (UTC)
thread_title: Valencian & Catalan

message: Is Aioli really a French cuisine? Your response would be appreciated. 76.213.255.67 (talk) 23:46, 2 June 2008 (UTC)
thread_title:  French Cuisine 

message: The introductory paragraph specifies that aioli is made from egg, garlic, & olive oil. 
The third paragraph describes the preparation of aioli and specifies egg, garlic, olive oil & lemon juice.
Should not lemon juice be included in the introductory paragraph as a primary ingredient?  — Preceding unsigned comment added by 98.245.154.156 (talk) 17:02, 19 October 2011 (UTC)
thread_title:  Composition 

message: Just noting I was reading through the article, it says it's a traditional food but doesn't say traditional from where.  Only hints were Occitan and Provence mentions.  — Preceding unsigned comment added by 50.129.101.144 (talk) 20:13, 4 December 2011 (UTC)
replies: text: It's generically traditional. --86.167.141.239 (talk) 23:59, 8 April 2012 (UTC)
thread_title: Traditional Where?

message: There's a new movement gaining traction against aioli
http://www.preposterousuniverse.com/blog/2015/04/03/against-aioli/  — Preceding unsigned comment added by 70.54.50.22 (talk) 01:06, 4 April 2015 (UTC)
thread_title:  Against Aioli 

message: Hello fellow Wikipedians,
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thread_title:  External links modified 

message: The opening paragraph should mention that its a sauce of garlic, olive oil and egg yolks because that's pretty fuckin significant difference between just garlic and olive oil.— Preceding unsigned comment added by 99.224.176.47 (talk) 16:28, 10 April 2016‎ (UTC)
: For your information, allioli doesn't contain any egg. It contains only garlic and olive oil, and that is what form the name: all i oli (literally means: garlic and oil) in catalan. And there is some recipes (allioli de codony) that include quince, but that's an exception. 37.133.34.252 (talk) 20:34, 28 June 2019 (UTC)
thread_title:  asfd 

message: I hate the the introduction paragraph first lists a recipe for flavored mayo, and then as an aside, the canonical recipe, which contains no yolks. One needs only look at the word itself. Even though it is now commonly used as a synonym for flavored mayo, eggs, oil, and salt should be the first recipe, with the rest as variations, not the other way around. -2600:1700:2660:FD0:950D:E4C1:6C27:8E02 (talk) 22:45, 14 May 2020 (UTC)
thread_title:  The canonical recipe contains no egg yolk 

message: The following Wikimedia Commons file used on this page or its Wikidata item has been nominated for deletion:
* .Aïoli maison.JPG
Participate in the deletion discussion at the nomination page. —Community Tech bot (talk) 06:10, 30 June 2021 (UTC)
thread_title:  A Commons file used on this page or its Wikidata item has been nominated for deletion 

message: I don't have a source to establish that regular use of aioli extends well beyond Nice, but the claim that it stops at Nice does not sound at all credible. I know from personal experience (the despicable "original research") that in the other direction it doesn't stop at Valencia. Some adjustment is needed in the text, with good sources. Barefoot through the chollas (talk) 16:15, 18 November 2023 (UTC)
replies: text: It would be easiest to remove this over-specific statement completely, and rely on what is said in the next paragraph about regions of origin. Ponsonby100 (talk) 16:18, 18 November 2023 (UTC)
replies: text:  Done. --Jotamar (talk) 17:33, 18 November 2023 (UTC)
thread_title:  "it is found in the cuisines of the northwest Mediterranean, from Valencia to Nice"