Aïoli sans œuf à la pomme de terre

Name: Aïoli sans œuf à la pomme de terre
Total time: 25 min
Yield: Serves 6
Cuisine: Provence
Ingredients: 1 large cooked potato (200 g / 7 oz); 300 ml (1¼ cups) extra-virgin olive oil; 8 cloves pink garlic, crushed; The juice of ½ lemon; 100 ml (½ cup) whole milk; 1 pinch of fleur de sel

Egg-free potato aïoli

⏱ 25 minServes 6Medium187 kcal

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

01 — Ingredients6 servings

1large cooked potato200 g (7 oz)
300 ml (1¼ cups)extra-virgin olive oil
8 clovespink garlic, crushed
The juice of ½ lemon
100 ml (½ cup)whole milk
1 pinchfleur de sel (flaky sea salt)

1 large cooked potato 200 g (7 oz)
300 ml (1¼ cups) extra-virgin olive oil
8 cloves pink garlic, crushed
The juice of ½ lemon
100 ml (½ cup) whole milk
1 pinch fleur de sel (flaky sea salt)

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 saucepan to cook the potato

1 silicone spatula

1 sterilized glass jar (500 ml / 1 pint)

03 — Method

Boil the peeled potato in salted water for 25 minutes until completely tender, then mash it.
Pound the crushed pink garlic cloves with the fleur de sel in the mortar into a perfectly smooth paste.
Add the mashed potato and whisk hard to blend it into the garlic paste.
Add the whole milk to bind the mixture and whisk until perfectly smooth.
Add the extra-virgin olive oil drop by drop at first, then in a thin stream, whisking to start the emulsion.
The egg-free aïoli is ready when it’s firm, glossy and holds on the whisk.
Add the lemon juice to brighten it, taste to adjust the seasoning and serve right away.