Aioli Provencal a Garlic Mayonnaise Recipe to Master
Condiment · Provencal Recipes · Stephanie Villegas · TasteMaking mayonnaise at home may seem daunting, but it is a right of passage for a Provencal cook. However, after you have seen it made, you will realize that it’s just a matter of fresh eggs and a good whisk. Aioli is an excellent condiment with fries, of course, with the classic grande aioli or in this case, I made it to go with my spring recipe for Seared Violet Artichokes.
Aioli (mayonnaise style)
Homemade Provencal aioli is a delicious condiment to have on hand for every meal.
Ingredients
- 2 large Eggs
- 100 mL Olive Oil
- 300 mL Neutral Oil You will likely not need all this oil, but have it measured and ready.
- 1 lemon
- 1 clove Garlic
Instructions
- Separate the eggs (save the whites for another recipe) and place the yolks in a large bowl.
- Add the oil very slowly in a thin stream while whisking so as not to split the yolks; when it thickens, add a squeeze of lemon juice.
- If the mayo is thick, you can thin it a bit by adding a bit of oil, with more lemon if necessary. Use your instinct.
- Season with salt to taste, and add more lemon if necessary. To increase the "peppery" taste, add extra virgin olive oil or grapeseed oil/neutral oil to make it milder. This gives you a delicious base.
- Using a grater or microplane zester, grate the peeled garlic clove into the mayo and stir to incorporate.
Tried this recipe?Let us know how it was!
Other Aioli Recipes to Try
Aioli is a garlic mayonnaise. It is also a traditional Provencal meal typically served on Fridays – le Grand Aïoli – although you can often find it on menus any day of the week. This meal is not complicated; depending on the season, you can change the ingredients (vegetables and seafood).
Grand Aioli is a Provencal Classic
Allow enough time as each vegetable should be cooked separately to ensure they are not overcooked. The dish can be served warm or at room temperature making it a perfect main course for hot days too.
Check out this recipe
Provençal Aioli Dip and Crudité Grazing Platter a Tapas Style Meal
The hardest part of this recipe is getting the aioli (garlic mayonnaise) to the right consistency. If you follow the steps below it is actually very simple. Choose fresh crunchy vegetables that you like and dip away.
Check out this recipe
Le Grand Aïoli from Provence
It is a perfect hot-weather dish. As the weather cools, serve the vegetables and seafood warm. A classic Aioli meal is much like fondue; it should take time to savour.
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