The Provençal mayonnaise: garlic, egg yolk and olive oil, without mustard and without vinegar. Pure, fierce, and the reason that a simple large platter of boiled vegetables is a feast in Provence.
Aïoli
Aïoli
Aïoli
Aïoli
Method
01
Pound the garlic
Pound the peeled garlic with a pinch of coarse salt in a mortar to a smooth paste. A mortar gives a smoother, less harsh paste than pressed garlic.
02
Yolk
Add the egg yolk and mix with the pestle until even.
03
Emulsify
Add the olive oil drop by drop at the start, while continuing to pound or whisk constantly. As the mixture thickens, pour in a thin stream.
04
Finish
Whisk until all the oil has been incorporated and the aïoli is thick and glossy.
05
Season
Season with salt and a few drops of lemon juice.
Tips & notes
Use a mild, green olive oil for the base and save the most robust, peppery oil to stir a spoonful through at the end. Using only peppery oil makes the aïoli bitter as soon as it emulsifies. Contains raw egg yolk: use a very fresh egg, keep the aïoli cold and for no longer than 2 days, and do not serve it to pregnant women, young children, the elderly or people with a weakened immune system.
Chef's tip
Purists make aïoli without egg, just garlic and oil, pounded entirely by hand until an emulsion forms thanks to the proteins and mucilage of the garlic itself. That can work, but it is precarious; the version with egg yolk above is the reliable restaurant standard.
Variations
- Aïoli puriste – Without egg, just garlic, salt and oil, emulsified by hand.
- Rouille – With saffron, cayenne and boiled potato, for bouillabaisse.
- Lemon aïoli – Extra lemon juice and zest, for grilled fish.
Contains:
Eggs
Serve with
- Grand aïoli (boiled vegetables and fish)
- Bouillabaisse
- Frites
- Grilled squid
- Poached cod
| Calories | 781 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 2 g |
| Fat | 87 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
