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Provençal Aioli Dip and Crudité Grazing Platter a Tapas Style Appetizer

Sofia and Kate the chef and baker behind “WeAreCookandBaker” have taken a Provençal aioli dip (garlic mayonnaise) and developed a bright, refreshing tapas-style appetizer. In Provence, many restaurants serve a typical aioli on Fridays (le grande aïoli), a dish that features steamed cod, potatoes, carrots, green beans and a healthy serving of garlic mayonnaise dip.

Aioli is a classic garlicky Provençal dip that, when served with some fresh colourful veg, makes the ideal healthy crowd-pleasing snack that can easily be taken along to the beach or on a picnic too. The crudités could include anything from bright pink candy beetroots and radishes to carrots and tomatoes – the perfect summer snack to accompany a crisp glass of Mirabeau Provence Rosé wine.

Provençal Aioli Dip wearecookandbaker-provencal-aioli-crudite-grazing-platter-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.
Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer
Cuisine French, Provencal
Servings 4 people


  • For the Aioli Dip:
  • 2-3 Garlic Cloves
  • Salt to taste
  • 2 Egg Yolks
  • 1 tsp lemon juice
  • 250 ml (1 cup) Extra virgin olive oil
  • Assorted Vegetables:
  • Radishes cleaned and tops removed
  • Carrots cleaned and tops removed
  • Candy Beetroots sliced
  • Purple Sprouting Broccoli washed and chopped
  • Chicory washed
  • Cherry Tomatoes washed
  • Fennel Bulb chopped


  • Using a pestle and mortar, crush the garlic together with the salt to form a paste (you can use a garlic crusher to give you a head start with this). The smoother you get the mixture now, the smoother your aioli will be at the end.
  • When it’s as smooth as you can get it, add the egg yolks and lemon juice to the bowl and blend well, ideally with a pestle but if it’s easier to use a bowl and whisk at this point, you can.
  • Gradually begin to add the olive oil, drop by drop, mixing well after addition. Work very slowly here to ensure that the egg yolks are well emulsified and the mixture doesn’t split.
  • Once you have a good emulsion, you can begin to add the olive oil in slightly larger streams, making sure to mix continuously in one direction. (If your mixture splits, place a third egg yolk into another bowl, and gradually mix in your broken aioli to re-emulsify it).
  • Taste and adjust the seasoning if necessary, and refrigerate until required.
  • Chop up your colourful, fresh veg and arrange onto a nice platter alongside your aioli dip.
  • Share with friends with a bottle of Mirabeau Provence Rosé.
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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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