📝 About This Recipe
Inspired by the vibrant flavors of the Principality of Monaco, this Aioli Monégasque is a sophisticated evolution of the classic Provencal garlic sauce. By incorporating a hint of tomato essence and delicate Mediterranean herbs, this sauce achieves a stunning sunset hue and a complex, savory depth. It is the perfect luxurious accompaniment for a 'Grand Aioli' platter of poached fish and seasonal vegetables, bringing the elegance of the French Riviera to your table.
🥗 Ingredients
The Flavor Base
- 5-6 pieces Garlic cloves (fresh, germ removed, and roughly chopped)
- 1/2 teaspoon Sea salt (flaky or fine)
- 1 tablespoon Tomato paste (double-concentrated for rich color)
- 1/4 teaspoon Piment d'Espelette (or a pinch of cayenne for a subtle kick)
The Emulsion
- 3 large Egg yolks (strictly at room temperature)
- 1 teaspoon Dijon mustard (adds stability and tang)
- 3/4 cup Extra virgin olive oil (mild, fruity variety preferred)
- 3/4 cup Grapeseed or Sunflower oil (neutral oil to balance the heavy olive flavor)
- 1-2 tablespoons Lemon juice (freshly squeezed)
Monégasque Finishing Touches
- 1 tablespoon Fresh Chives (very finely minced)
- 1 teaspoon Fresh Basil (finely chiffonaded)
- 1 teaspoon White wine vinegar (for a final bright acidity)
- 1 teaspoon Warm water (to adjust consistency if needed)
👨🍳 Instructions
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1
Begin by preparing your garlic paste. Place the chopped garlic and sea salt in a large mortar and pestle. Pound until a smooth, translucent paste forms with no visible chunks.
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2
In a medium mixing bowl, whisk together the room temperature egg yolks, Dijon mustard, and the garlic paste until well combined and slightly frothy.
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3
Stir in the tomato paste and Piment d'Espelette. This will give the base a beautiful orange-red hue before the oil is even added.
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4
Combine the olive oil and neutral oil in a measuring jug with a spout. This makes the pouring process much easier to control.
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5
Place your mixing bowl on a damp kitchen towel to stabilize it. This allows you to whisk with one hand while pouring oil with the other.
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6
Start the emulsion: Add the oil drop by drop, whisking vigorously and constantly. Do not rush this stage; the first 1/4 cup of oil is the most critical for a stable sauce.
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7
Once the mixture begins to thicken and look glossy, you can increase the flow of oil to a very thin, steady stream, continuing to whisk without stopping.
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8
Halfway through the oil, whisk in one tablespoon of lemon juice. This will thin the sauce slightly and provide the acidity needed to cut through the fat.
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9
Continue adding the remaining oil until the aioli is thick, stiff, and holds its shape on the whisk.
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10
Whisk in the white wine vinegar and the second tablespoon of lemon juice (if desired) to taste.
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11
Gently fold in the finely minced chives and basil. These should be distributed evenly throughout the vibrant sauce.
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12
If the aioli feels too thick or 'heavy,' whisk in a teaspoon of warm water to lighten the texture and give it a silky mouthfeel.
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13
Taste and adjust seasoning with extra salt or Piment d'Espelette if necessary. Cover and refrigerate for at least 30 minutes to let the garlic mellow and flavors meld.
💡 Chef's Tips
Always use room temperature eggs; cold yolks are the leading cause of broken emulsions. If your sauce breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it drop by drop. Use a mix of neutral oil and olive oil to prevent the sauce from becoming too bitter or overpowering. Remove the 'germ' (the green sprout) from the center of the garlic cloves to avoid a harsh, acrid aftertaste. Store in an airtight container in the fridge for no more than 2-3 days since it contains raw egg yolks.
🍽️ Serving Suggestions
Serve alongside a platter of steamed artichokes, blanched green beans, and hard-boiled eggs. Pair with poached cod or sea bass for a traditional 'Aioli Garni' experience. Use as a luxurious dip for crispy frites or roasted fingerling potatoes. Spread onto a toasted baguette and top with seared tuna or salt-cured anchovies. Enjoy with a chilled glass of dry Rosé from Provence or a crisp Vermentino.