Fresh Garlic Provence Markets
CondimentProvencal RecipesStephanie VillegasTaste

Aioli Provencal a Garlic Mayonnaise Recipe to Master

Making 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 …

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Traditional Aioli Garlic Mayonnaise
Carolyne Kauser-AbbottCondimentProvencal RecipesTaste

Traditional Aioli a Recipe for Garlic Mayonnaise from Provence

Made with olive oil and egg yolks, aioli (aïoli) is a popular sauce in the South of France. Susan Herrmann Loomis shares her recipe for this garlic mayonnaise below. This recipe comes from her cookbook French Grill: 125 Refined & Rustic Recipes, published in 2018. In addition to publishing 14 best-selling …

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apricot jam recipe
CondimentDavid Scott AllenProvencal RecipesTaste

A Lesson in Making Apricot Lavender Jam

David Scott Allen shared his experience in Santa Fe, New Mexico, last summer. The destination is known for its art scene, outdoor opera (Santa Fe Opera), and creative New Mexican cuisine. However, a much less known fact about Santa Fe is the number of apricots that grow there. During their …

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BBQ Sauce Verte
CondimentMaison Mirabeau WinesProvencal RecipesTaste

Must-have BBQ Sauce Verte for Steak and More

It is most definitely that time of year again. Yes … it’s BBQ time! Forget the raw sausages burnt on the outside and the frozen burgers. We’re not re-inventing the wheel here, just good food well-grilled! Each dish pairs with a Mirabeau rosé because why would you have any other …

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Lavender Flavoured Crème Anglaise
Chef Liz ThompsonCondimentProvencal RecipesTaste

Lavender Flavoured Crème Anglaise

Crème Anglaise is a light custard sauce that is used both for sweet and savoury alike, depending on its flavour and your level of desired creativity. Pour it over fruit, a cake or under meringue as in a “Floating Island” or use it to sauce fish, meat and poultry. It …

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Black Truffles Truffle Butter
CondimentGuest PostPetra CarterProvencal RecipesTaste

Learn How to Make Truffle Butter

Truffle butter is easy to prepare and should be done in advance to ensure the flavour is maximized. Use the truffle butter as a condiment, sparingly so as not to overpower the dish. What to do with truffle butter?

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Recipe Arugula Pesto de Roquette
CondimentProvencal RecipesTaste

Pesto de Roquette a Recipe for Arugula Pesto

Many traditional recipes for pesto include basil leaves, this variation from Danielle Jouval at Domaine Saint Jacques calls for fresh roquette. Arugula (roquette) pesto is bright and slightly peppery, it is an excellent condiment for a sandwich, barbequed meat or drizzled on the top of a tomato salad.

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Thyme Lime Scented Fig Jam
CondimentDavid Scott AllenProvencal RecipesTaste

What to do with Ripe Figs? Make some Fig Jam

If you like figs then this is your season! However, sadly figs have a short shelf life. So what is one to do with a bounty of figs before they spoil?  Make Thyme and Lime Scented Fig Jam, which David describes as easy to make without the hassle of pectin.

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Mango Pomegrante Salsa Recipe
CondimentMaison Mirabeau WinesProvencal Recipes

A Recipe for Mango Pomegranate Salsa

In a desire to bring a part of my world to Cotignac, and to enjoy with a chilled glass of rosé, I figured a mango pomegranate salsa was the way to go! It’s easy, simple, fresh, tasty, and quick to make.It can be enjoyed as is with some of your favourite crisps, or over some fresh grilled fish, in tacos, on chicken or with a duck breast as an entree!

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Pistou de Roquette Recipe Cuisine de Provence
Barbara SchuerenbergCondimentProvencal RecipesTaste

Recipe for a Pesto with a Provencal Twist Pistou de Roquette

This recipe is a Provencal variation on traditional Italian basil pesto, without the cheese. The rocket (arugula), in place of basil, gives the pistou de roquette a fresh, tangy taste. This sauce is super quick to make and extremely versatile. Toss some pistou on just-cooked (and still hot) pasta. Or use …

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