Garlic is in the Air It Must be Aioli Time
Contributor blog post by Susan Manfull:
When the weather gets hot, our mortar and pestle becomes 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
…Continue reading here for 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. For details on the 2017 Modern Trobadors dates click here.
Via:: The Modern Trobadors