Carolyne Kauser-AbbottFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Aioli On Fridays in Provence

Despite what we might be led to believe by master chefs and Michelin-starred restaurants, traditional Provencal food was simple fare. It should be no surprise why the “Mediterranean diet” is so healthy; for practical reasons such as climate, and the fact that most inhabitants were destitute they ate food in season, sourced locally, naturally low-fat (there was little dairy) and often foraged.

Le grand “Aïoli” Provençal is served with steamed vegetables, salted cod and potatoes. Making the garlic mayonnaise is the most complicated part of this recipe. That is unless you wish to re-hydrate the salt cod a process that removes the excess salt by soaking the fish in fresh water for up to 15 hours (changing the water 2-3 times). Or, you can just buy cod from your local fish store.

Follow this link to read the original post by Ginger and Nutmeg and find out why you might want to make this traditional Provencal dish next Friday (or any other day).

Aioli Recipe #TastesofProvence @GingerandNutmeg
Aioli from Provence
Print Recipe
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.
Servings Prep Time
6 People 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
30 Minutes
Aioli Recipe #TastesofProvence @GingerandNutmeg
Aioli from Provence
Print Recipe
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.
Servings Prep Time
6 People 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
30 Minutes
Ingredients
Servings: People
Instructions
Prepare the Garlic Mayonnaise:
  1. Separate the eggs yolks and discard the whites
  2. Add the crushed garlic
  3. Beat the eggs with a hand mixer on medium heat while slowly adding the canola, it will take a few minutes for the blended ingredients to start to create some volume.
  4. Be patient
  5. Add the olive oil, salt and pepper at the end, mix well
Prepare the ingredients and the serving platter:
  1. Start several pots of boiling water on the stove top
  2. Poach the shrimp until they are pink (3-4 minutes), remove from heat, drain and put aside
  3. Boil the carrots until tender, remove from heat, drain and put aside
  4. Steam the green beans until tender (about 6-8 minutes), drain and put aside
  5. Steam the cauliflower until tender, drain and put aside
  6. Boil the artichokes for about 15 minutes, cut in half, remove the inner heart, put aside
  7. When all the ingredients are ready you can arrange on a serving platter and serve
  8. Enjoy!
Recipe Notes

This meal is not complicated, other than the timing. You can change the ingredients depending on what is in season. As the weather cools you can serve the vegetables and seafood warm. A classic Aïoli is much like a fondue, it should take time to savour.

Note: The recipe (above) uses shrimp instead of cod. You can use both or choose whichever you prefer, the traditional version would use cod.

Optional ingredients: boiled eggs, boiled new potatoes, red and yellow peppers.

Note: there is much debate over the best aioli sauce and how to make it. Each cook has their preference...by hand, by mixer, with a squeeze of lemon or not. Have some fun and enjoy.

 

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride was at six-months old, her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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