Provence Beyond Homepage Food icon

Aïoli Sauce Recipe

Provencal French cuisine

Food > Recipes > Aïoli Sauce      

   Contact      About Beyond  

 

 


Aïoli is a Provencal garlic sauce (the name Aïoli is Provençal) used, like a mayonaise, on a variety of dishes, including boiled potatoes, fish, and cold lamb.

Recipe (6 servings)

garlic [ail]
olive oil [huile d'olive]
1 egg yolk raw [jaune d'oeuf]
1 egg yolk cooked [jaune d'oeuf]
salt [sel]

In a mortar, crush the garlic into a fine paste. Add the egg yolks and salt lightly. Mix in the olive oil very slowly until you obtain a smooth paste.

We've personally only made this in small quantities, without much measurement. Some of the recipes we've seen list other quantities:
 - (4 people) 6 cloves garlic; 1 egg yolk; 1/2 litre olive oil
 - (6 people) 12 cloves garlic; 2 egg yolks; 1/2 litre olive oil


Conversions
1 kg = 2.2 lbs  
0.45 kg = 1 lb  

1 lt = 1.06 qt  
0.95 lt = 1 qt  
 
30 g = 1 oz = 2 Tbs
60 g = 2 oz = 1/4 cup  
115 g = 4 oz = 1/2 cup  
180 g = 6 oz = 3/4 cup
225 g = 8 oz = 1 cup  
450 g = 16 oz = 1 pint  


- www.provencebeyond.com (Beyond the French Riviera) ®
Copyright 1995-2011, Russ Collins - All Rights Reserved.
-