Like many other specialties from Provence, aïoli goes back a long, long way. In fact, the first recorded mention of it dates over 2,000 years! When you taste it, you’ll understand why it’s stood the test of time.
Creamy, garlicky, and mouth-wateringly delicious, aïoli is the perfect partner for fresh veggies—raw or cooked. But that’s not all…you can also spread it on sandwiches, dollop it onto roast meats, use it as a dip for seafood, or as a topping for hard-boiled eggs.
Making aïoli is very similar to making homemade mayonnaise. It involves lots of stirring and patience. You can use a whisk to make the job a bit easier, or you can do it the traditional way with a mortar and pestle, as described in the recipe below. This way may require a bit of extra effort, but it’ll be worth it for the authentic taste!
- 6 cloves of garlic
- 2 egg yolks
- 25 cl olive oil
- 1 lemon
Peel the garlic and remove the germ at the center of each clove, then crush all 6 cloves with a mortar and pestle until it obtains the texture of a smooth paste.
Next, add the two egg yolks and the olive oil to the mortar and continue stirring in a circular motion until it becomes a thick, creamy sauce and has a light yellow color. Be patient, as this could take anywhere from ten to twenty minutes!
To finish it off, season with salt, pepper and a squeeze of lemon. Serve with fresh seasonal veggies and a glass of excellent B&G Rosé Réserve!