Garlic is in the Air It Must be Aioli Time
When the weather gets hot, our mortar and pestle become a fixture on the kitchen table. The familiar rhythmic sound of pestle-striking-mortar fills the air and the pungent aroma of garlic wafts through the house. Aïoli. It’s aïoli time. The word, aïoli, comes from the French word for garlic–ail–and the Occitan word for oil—òli
Susan’s post on the history of this traditional dish served in Provence on Fridays (and many other days). Below is a video with Viktorija Todorovska, on a recent Modern Trobadors Provence Tour, sharing her secrets for a perfect aïoli.
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
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.
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