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!