Classic Provençal aioli — the French sauce with garlic and olive oil

Aioli (from the Provençal “alhòli” – from “alh”, garlic, and “òli”, oil) is a sauce typical of Mediterranean cuisine, particularly French Provençal and Spanish. It is made with garlic, olive oil and sometimes egg yolk, and is used to accompany fish, meat and vegetables.

Although often confused with “garlic mayonnaise”, classic aioli – in the old Provençal tradition – is prepared without eggs, with nothing but garlic and olive oil, beaten slowly until it becomes a thick, almost whipped emulsion. It is a recipe that requires patience and a steady hand, but its flavour repays every effort

Ingredients for 4 people:

4 large cloves of garlic
1 pinch of coarse salt
250 ml extra-virgin olive oil
1 tsp lemon juice (or white-wine vinegar)

Preparation:

1. Peel the garlic cloves and remove the central sprout. Put them in a mortar with the coarse salt and pound (or blend) until you get a smooth cream.
2. Start adding the oil in a very slow, thread-like stream, stirring in the same direction without stopping.
3. Continue for 10-15 minutes, until the emulsion becomes thick and glossy. If it “breaks”, add a teaspoon of warm water.
4. At the end add the lemon juice to stabilise the sauce and adjust the flavour.

Author’s tip:

It is said that in the small bistros of Marseille aioli is served every Friday alongside cod, potatoes, carrots, green beans and hard-boiled eggs, in a dish called “Le Grand Aïoli”, the symbolic feast of Provençal Fridays.