📝 About This Recipe
Hailing from the sun-drenched coast of Southern France, true Provencal Aioli is far more than just 'garlic mayo'; it is a potent, silky emulsion that celebrates the marriage of pungent garlic and fruity olive oil. Traditionally prepared by hand, this golden sauce offers a luxurious texture and a sharp, sophisticated bite that elevates everything it touches. It is the soul of the Mediterranean table, serving as the centerpiece for the classic 'Le Grand Aïoli' feast.
🥗 Ingredients
The Aromatic Base
- 5-6 pieces Fresh Garlic Cloves (large, germ removed if green)
- 1/2 teaspoon Coarse Sea Salt (acts as an abrasive for grinding)
The Emulsion
- 2 Egg Yolks (strictly at room temperature)
- 1 cup Extra Virgin Olive Oil (high quality, mild and fruity)
- 1/4 cup Neutral Oil (grapeseed or sunflower oil to mellow the flavor)
Seasoning and Finishing
- 1-2 teaspoons Fresh Lemon Juice (to taste)
- 1 teaspoon Warm Water (optional, to stabilize the emulsion)
- 1 pinch White Pepper (finely ground)
- 1 pinch Saffron Threads (optional, soaked in the lemon juice for a golden hue)
👨🍳 Instructions
-
1
Ensure all ingredients, especially the egg yolks and oils, are at room temperature to ensure a stable emulsion.
-
2
Peel the garlic cloves and slice them in half lengthwise. If you see a green sprout (the germ), remove it with the tip of a knife to avoid a bitter, harsh aftertaste.
-
3
Place the garlic and sea salt in a heavy stone or ceramic mortar. Use the pestle to crush the garlic into a coarse paste.
-
4
Continue grinding the garlic against the sides of the mortar in a circular motion until it becomes a completely smooth, translucent paste with no visible chunks.
-
5
Add the room-temperature egg yolks to the mortar. Use the pestle to blend the yolks thoroughly into the garlic paste until the mixture is uniform.
-
6
Combine the olive oil and neutral oil in a measuring cup with a spout for easy pouring.
-
7
This is the critical stage: add the oil drop by drop into the mortar while stirring constantly and vigorously with the pestle in one direction.
-
8
Do not add more oil until the previous drops have been fully incorporated and the mixture looks like a thick, shiny cream.
-
9
Once about a quarter of the oil is incorporated and the emulsion is stable, you can begin adding the oil in a very thin, slow, steady stream.
-
10
If the sauce becomes too thick or 'heavy' to stir, add a few drops of lemon juice or a teaspoon of warm water to loosen it before continuing with the oil.
-
11
Continue until all the oil is incorporated. The resulting aioli should be thick enough to hold its shape on a spoon.
-
12
Stir in the remaining lemon juice, white pepper, and saffron (if using). Taste and adjust the salt if necessary.
-
13
Transfer the aioli to a glass bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let it rest in the fridge for 30 minutes to allow the flavors to meld.
💡 Chef's Tips
Always use the freshest garlic possible; older garlic is too acrid for a raw sauce. If the sauce breaks (separates), start with a fresh yolk in a clean bowl and slowly whisk the broken mixture into it. Using a mix of olive oil and a neutral oil prevents the sauce from becoming too bitter or overpowering. Never use a food processor if you want the traditional texture; the high speed of blades can shear the oil molecules and change the flavor profile. For a lighter version, you can whisk in a tablespoon of boiling water at the very end to stabilize and brighten the sauce.
🍽️ Serving Suggestions
Serve as 'Le Grand Aïoli' with poached salt cod, boiled potatoes, green beans, and hard-boiled eggs. Use as a decadent dip for crunchy crudités like radishes, fennel, and carrots. Slather onto toasted baguette slices and top with seared shrimp or scallops. Pair with a chilled bottle of dry Provence Rosé or a crisp Vermentino. Dollop into a warm bowl of fish soup or Bouillabaisse just before serving.