Aïoli Provençal

Name: Aïoli (Garlic Mayonnaise)
Prep time: PT0D0H0M
Cook time: PT0D0H13M
Total time: PT0D0H13M
Yield: about 2 cups
Ingredients: 6 cloves garlic, peeled; Coarse salt; 2 large egg yolks; 2 cups extra-virgin olive oil; 1 Tbsp. fresh lemon juice

Enjoy this silky, French condiment alongside fresh veggies, seafood, or even frites.

Serves
about 2 cups
Time
13 minutes

PHOTO: PAOLA + MURRAY • FOOD STYLING: OLIVIA MACK MCCOOL • PROP STYLING: SOPHIE STRANGIO

By SAVEUR Editors

Updated on June 24, 2023

This traditional aïoli recipe comes to us from the inn Relais Notre-Dame in Alpes de Haute Provence. The garlicky sauce perfectly illustrates Provence's culinary touchstones: simple preparations and local ingredients. Throughout Southern France, the silky, mayo-like condiment is served alongside meats, seafood, and raw or roasted vegetables as the centerpiece of a “grand aïoli.”We find it just as delicious paired with crispy frites.

Ingredients

6 cloves garlic, peeled
Coarse salt
2 large egg yolks
2 cups extra-virgin olive oil
1 Tbsp. fresh lemon juice

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Instructions

Step 1

To the bowl of a mortar, add the garlic and a generous pinch of salt. Use the pestle to pound the mixture into a smooth paste. Working with the pestle or a whisk, beat the egg yolks into garlic until the mixture is thick and pale yellow. Begin adding the oil a few drops at a time, beating continuously, until the sauce begins to emulsify. (The flow of oil can be increased to a fine stream as the sauce comes together.) Once all the oil has been added, add the lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt. Use immediately, or transfer to an airtight container and refrigerate for up to 3 days.

To the bowl of a mortar, add the garlic and a generous pinch of salt. Use the pestle to pound the mixture into a smooth paste. Working with the pestle or a whisk, beat the egg yolks into garlic until the mixture is thick and pale yellow. Begin adding the oil a few drops at a time, beating continuously, until the sauce begins to emulsify. (The flow of oil can be increased to a fine stream as the sauce comes together.) Once all the oil has been added, add the lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt. Use immediately, or transfer to an airtight container and refrigerate for up to 3 days.