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Aioli Provencal

Aïoli Provençal

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  • Author: Ruby Rasa
  • Yield: 6 1x


Aïoli refers not only to mayonnaise, but to a meal of the sauce and food to dip. In south France, aïoli garni comes with veggies, eggs, cod, and escargot.


  • 35 cloves of garlic (according to taste)
  • 1/2 tsp salt
  • 1 egg yolk
  • 1 Tbsp lemon juice (optional)
  • 250ml (1 cup) good olive oil


  1. Peel the garlic and crush together with the salt (in a mortar if you have one or else in a glass or ceramic bowl).
  2. Add the egg yolk and lemon juice and, using a pestle or a whisk, blend well.
  3. Very slowly (drop by drop) add the olive oil, while mixing constantly, until it’s all incorporated.
  4. Your aïoli should have the consistency of thick mayonnaise. If it falls flat, start again with a fresh egg yolk and extremely slowly add in your ‘failed’ mixture. The new yolk should re-emulsify your aïoli.
  5. Garnish with saffron, paprika or parsley, or simply leave plain.
  6. Serve with hard-boiled eggs, vegetables, such as potatoes, carrots and green beans, and seafood, such as cod or prawns.
  • Category: Sauce and main meal
  • Cuisine: French/Mediterranean
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