Ail - [French] garlic.
Aioli - [French] a cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made. Basically is is a garlic mayonnaise.
Airtights - Canned goods; term common used in the old West.
From ail the French for garlic, aloli is a garlic flavoured sauce that originates from Provence. It is similar to mayonnaise in consistency and is made with garlic, olive oil and egg yolks, seasoning and lemon juice.
ail (Fr.) Garlic.
aioli (Fr.) A garlic mayonnaise from Provence, thick and strongly
flavored, usually served with seafood; also spelled ailloli.
airelle rouge (Fr.) Cranberry.
aji (Jap.) Horse mackerel; flavor.
Gousse d'ail (Fr.): clove of garlic.
Gousse de vanille (Fr.): vanilla bean.
Got (Fr.): taste.
Goter (le) (Fr.): to taste, to try; (children's afternoon snack).
Gouvetsi (Greek): casserole, or baked in the oven.
Many languages have a name for bear's garlic signifying 'wild garlic': French ail sauvage, Greek agrio skordo [άγριο σκόρδο], Russian dikij chesnok [дикий чеснок], ...
aioli (eye-YO-lee) - (French) The French word for garlic is "ail." Aioli is garlic-flavored mayonnaise made from pounded cloves of garlic, egg yolks, oil, and seasoning. Just before it is served, lemon juice and a little cold water are added.
Aoli
A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
 See also: Garlic, Sauce, Mayonnaise, Oil, Herbs
  
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