Provençal Aioli

why make this recipe

Provençal Aioli is not just a delicious condiment; it’s a taste of the Mediterranean. This garlic-infused mayonnaise-like sauce elevates any meal, bringing bright flavors and a creamy texture to your table. It is particularly wonderful when paired with fresh vegetables and fish, making it a perfect addition to summer gatherings or family dinners. Making your own aioli allows you to adjust the garlic and lemon to your liking, ensuring it’s just right for your palate.

how to make Provençal Aioli

Ingredients

• 3–4 garlic cloves
• 2 egg yolks
• 250 ml olive oil
• 1 tsp lemon juice
• Salt, to taste
• 1 tsp Dijon mustard (optional)
• 4 eggs
• 4 carrots
• 4 small potatoes
• 200 g green beans
• 1 small head cauliflower (or broccoli)
• 600 g cod fillet (or other firm white fish)
• 1 bay leaf

Directions

1. Start by preparing the vegetables: peel the carrots and potatoes. Trim the green beans and break the cauliflower into florets.
2. In a large pot of salted boiling water, cook the carrots and potatoes until tender but not falling apart. Remove and set aside.
3. In the same pot, cook the green beans and cauliflower just until tender. Drain and set aside.
4. In a separate pot, gently boil the eggs for 9–10 minutes. Cool under cold water, peel, and cut in halves.
5. Poach the cod gently in simmering salted water with a bay leaf for 7–10 minutes, depending on thickness, until just cooked.
6. Meanwhile, make the aïoli: crush the garlic into a fine paste. Whisk the egg yolks (and mustard if using), then slowly add the oil in a thin stream, whisking constantly to emulsify. Add lemon juice and salt to taste.
7. Arrange the vegetables, fish, and eggs on a large platter. Serve at room temperature with a generous bowl of aïoli in the center.

how to serve Provençal Aioli

Provençal Aioli is best served at room temperature. Place it in a nice bowl at the center of a platter filled with colorful vegetables, boiled eggs, and poached fish. This setup invites everyone to scoop some aioli onto their plates alongside their chosen sides. The combination of creamy aioli with the fresh veggies and fish creates a delightful experience.

how to store Provençal Aioli

You can store any leftover aioli in an airtight container in the refrigerator. It is best enjoyed within a few days, as the garlic flavor will intensify over time. Make sure to give it a good stir before serving again.

tips to make Provençal Aioli

• Use fresh garlic for the best flavor; older garlic can be bitter.
• Whisk the oil in slowly at first to ensure the aioli emulsifies nicely.
• If you find the aioli too thick, you can whisk in a teaspoon of water to lighten it up.
• Taste and adjust the seasonings as you go, especially the lemon juice and salt.

variation

You can adjust Provençal Aioli by adding herbs or spicy elements like crushed red pepper or fresh basil. If you prefer a lighter version, consider using avocado oil instead of olive oil.

FAQs

Can I use raw eggs in aioli?
Yes, traditional aioli uses raw egg yolks, but you can use pasteurized eggs to reduce the risk of foodborne illness.

What can I serve with aioli?
Aioli pairs well with an array of items like fresh vegetables, seafood, boiled eggs, and even grilled meats.

Can I make aioli in advance?
Yes, you can make aioli ahead of time. Just remember to store it correctly in the refrigerator and stir it well before serving.