Download Our Summer Menu Collection

Since summer entertaining should be a breeze, this collection, designed with simplicity in mind, features 20 easy-to-follow recipes and a few menu suggestions. Download this PDF, which includes recipes for starters, main courses, side dishes, and desserts.

  Surprise Me!

Aioli On Fridays in Provence

Carolyne Kauser-Abbott · Fish & Seafood · Main Course · Provencal Recipes · Taste

Despite what we might be led to believe by master chefs and Michelin-starred restaurants, traditional Provencal food was simple fare. It should be no surprise why the “Mediterranean diet” is so healthy; for practical reasons such as climate, and the fact that most inhabitants were destitute they ate food in season, sourced locally, naturally low-fat (there was little dairy) and often foraged.

Le grand “Aïoli” Provençal is served with steamed vegetables, salted cod and potatoes. Making the garlic mayonnaise is the most complicated part of this recipe. That is unless you wish to re-hydrate the salt cod a process that removes the excess salt by soaking the fish in fresh water for up to 15 hours (changing the water 2-3 times). Or, you can just buy cod from your local fish store.

Follow this link to read the original post by Ginger and Nutmeg and find out why you might want to make this traditional Provencal dish next Friday (or any other day).

Aioli Recipe Tastes of Provence

Aioli from Provence

Aïoli is the name of a garlic mayonnaise. Aïoli is also a traditional Provencal dish that was typically served on Fridays. The classic dish le grand “Aïoli” Provençal is served with salted cod and potatoes.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Condiment, Main Dish
Cuisine French, Provencal
Servings 6 People

Ingredients
  

  • 40 Large Shrimp peeled (tails on) and cleaned
  • 12 Medium carrots peeled and cut in half
  • 1 Medium cauliflower remove the leaves and cut in bite size pieces
  • 6 Small Artichokes outer leaves removed
  • 25-30 green beans wash and remove the ends
  • 3 Large egg yolks
  • 3 1/2 cups (1L) canola oil
  • 1 lemon slices for the platter and an optional squeeze for the sauce
  • 2-3 tbsp olive oil
  • 3-4 garlic cloves crushed
  • To Taste salt and pepper

Instructions
 

Prepare the Garlic Mayonnaise:

  • Separate the eggs yolks and discard the whites
  • Add the crushed garlic
  • Beat the eggs with a hand mixer on medium heat while slowly adding the canola, it will take a few minutes for the blended ingredients to start to create some volume.
  • Be patient
  • Add the olive oil, salt and pepper at the end, mix well

Prepare the ingredients and the serving platter:

  • Start several pots of boiling water on the stove top
  • Poach the shrimp until they are pink (3-4 minutes), remove from heat, drain and put aside
  • Boil the carrots until tender, remove from heat, drain and put aside
  • Steam the green beans until tender (about 6-8 minutes), drain and put aside
  • Steam the cauliflower until tender, drain and put aside
  • Boil the artichokes for about 15 minutes, cut in half, remove the inner heart, put aside
  • When all the ingredients are ready you can arrange on a serving platter and serve
  • Enjoy!

Notes

This meal is not complicated, other than the timing. You can change the ingredients depending on what is in season. As the weather cools you can serve the vegetables and seafood warm. A classic Aïoli is much like a fondue, it should take time to savour.
Note: The recipe (above) uses shrimp instead of cod. You can use both or choose whichever you prefer, the traditional version would use cod.
Optional ingredients: boiled eggs, boiled new potatoes, red and yellow peppers.
Note: there is much debate over the best aioli sauce and how to make it. Each cook has their preference...by hand, by mixer, with a squeeze of lemon or not. Have some fun and enjoy.
 
Tried this recipe?Let us know how it was!

Please share this with friends and family.
Explore France
, , , ,
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
 
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.

Related Provence Articles

Carolyne Kauser-Abbott · Local Food Producers · Provencal Recipes · Taste

The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!

June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Continue Reading
Carolyne Kauser-Abbott · Hotels Provence & Cote d'Azur · Restaurant Recommendations · Stay: Accommodation & Rentals in Provence · Taste

Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise

June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
Continue Reading
blank

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating





The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.