Aïoli is recorded as far back as the first century AD and can be considered one of the very first important sauces recorded, originally made as an emulsion using only olive oil and garlic. It has evolved into a garlic flavored mayonnaise due to the addition of egg yolks, that is most familiar as it is used today. It's rarely found in its original form but does make an appearance from time to time for use in some particular recipes.

Aïoli is served with Mediterranean fish stews as well as some French ones. It can be served with poached fish dishes as well as with hard boilded eggs, some salads and some cold meats.