Aïoli

Two words, ‘garlic’ and “oil”, describe this Provençal speciality. The poet Frédéric Mistral celebrates it thus: ‘Aioli concentrates in its essence the warmth, strength and joy of the Provençal sun’. As with any regional dish, there are as many recipes as there are families!

Recipe for 6 pers :

Peel 5 cloves of garlic – remove the sprouts and crush them with a pestle in a mortar.

Add 2 egg yolks, salt, pepper and mix well with the pestle.

Pour in the Vallée des Baux AOP olive oil in a thin stream, without rushing, and whisk vigorously, always in the same direction.

The sauce is ready when the pestle stands upright in the middle of the mortar.

Serve with desalted cod, steamed vegetables, hard-boiled eggs and whelks.