Aïoli provençal

Name: Aïoli provençal
Total time: 15 min
Yield: Serves 6
Cuisine: Provence
Ingredients: 2 fresh egg yolks, at room temperature; 300 ml (1¼ cups) Provence extra-virgin olive oil; 8 Lautrec pink garlic cloves, crushed; Juice of ½ lemon; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Provençal garlic mayonnaise

⏱ 15 minServes 6Medium280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

2fresh egg yolks, at room temperature
300 ml (1¼ cups)extra-virgin olive oil from Provence
8 clovesLautrec pink garlic, crushed
Juice of ½ lemon
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

2 fresh egg yolks, at room temperature
300 ml (1¼ cups) extra-virgin olive oil from Provence
8 cloves Lautrec pink garlic, crushed
Juice of ½ lemon
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large marble mortar and pestle

1 stainless-steel bowl, 1 L (alternative)

1 sturdy hand whisk

1 garlic press

1 silicone spatula

1 sterilized glass jar (250 ml / 1 cup)

1 refrigerator at 4 °C (39 °F)

03 — Method

Take the eggs out of the fridge 1 hour ahead; room temperature is essential for the emulsion.
Pound the garlic with the salt in a mortar to a smooth paste.
Add the egg yolks and whisk hard to combine.
Add the olive oil drop by drop at first, whisking to start the emulsion.
Then pour in a thin, steady stream, whisking constantly.
The aïoli is ready when it is thick, glossy and clings to the whisk.
Add the lemon juice to brighten it, taste to adjust the seasoning and serve right away.