The origins of alioli are varied. Apparently it was known to the Romans 2,000 years ago. The Spanish claim that France copied the recipe and named it mahonaise. They changed it by excluding the garlic and increasing the lemon juice. According to one story, the Duc de Richelieu visited Mahon in Menorca in 1756 where he enjoyed the alioli and egg sauce so much, he took the recipe back to France.
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