Aïoli from Provence

    Aïoli from Provence


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    About this recipe: This garlic mayonnaise is cooked by grandmothers and mothers in Provence for their families and is excellent with fish. Vary the flavour by using olive oils from Greece, France or Italy. Ensure you serve it fresh - do not store for more than a few hours.

    Serves: 12 

    • 4 cloves garlic, minced
    • 2 egg yolks
    • 250ml extra virgin olive oil
    • 2 tsp lemon juice
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a medium bowl, beat yolks well with an egg beater. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

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