«L’aïoli concentre dans son essence la chaleur, la force, l’allégresse du soleil de Provence»
Aioli is a typical provencal dish !
Recipe for 6 pers :
Peel 12 cloves of garlic and crush them using a rammer in themortar. Add 2 yellows yolks, salt, pepper and mix well the whole using a wooden rammer. Without ceasing turning the mixture of a hand, add other hand, the olive oil drop by drop, while turning vigorously in a regular way. The sauce must become increasingly thick. As soon as the sauce will be more consistent, pour the olive oil more quicklywithout ceasing turning. Salt and pepper.
Serve the aioli with boiled vegetables: carrots, potatoes, possibly turnips or cauliflowers and with cod, tuna, snails and hard eggs.