Provence’s Famous A ï oli
Aïoli, while not an actual entrée, this traditional fare is one of the most popular sauces in the Provençal region and used in a variety of different dishes served there. Aïoli is made of crushed garlic and olive oil and typically served with boiled vegetables, boiled fish and boiled eggs. Although Aïoli is quite popular and used in many different countries, alongside and within a wide variety of dishes and entrees, it originated in Provence. In fact, its name, aioli, comes from the Provençal ‘alh’, meaning garlic, and ‘òli’, meaning oil. If you’re going to try Aïoli anywhere, it should be in Provence, right where it all began. After you taste this dish you will want more, so here is a recipe to make at home and share with your friends because a sauce this good should be enjoyed by all. Bon Appétit!
- 1 egg yolk
- 6 cloves garlic, mashed
- 1 cup olive oil
- 2 tb lemon juice
- Put garlic cloves in a bowl. During several minutes, mash to get a very smooth mixture. Do not use an electric blender
- Add the egg yolk and 2 pinches of salt. Mash until the mixture is thick.
- Drop the olive oil very slowly and blend. Pound the mixture, while adding the lemon juice. The sauce must remain quite heavy. Add salt if needed.
- Stir before serving.
***You can keep aioli sauce up to 2 days if kept in a fridge. ***
**Recipe from http://www.cuisine-france.com/recipes/aioli-sauce.htm **