This delicious Aioli recipe is a preview from Chef Laurent Gras's IACP award-winning cookbook, "My Provence." Get step-by-step photos, videos, and tips from Chef Gras for this and over 50 other Provence-inspired recipes. Buy it today for just $4.99 or visit our Laurent Gras page to learn more.
This garlic mayonnaise, the base of the sauce for Bourride can also be served on its own as a dip for raw and cooked vegetables, fish, and meats. You can make it traditionally with a mortar and pestle, or use a combination of Microplane grater and whisk or a small food processor to produce the desired consistency.
Yield: About 2 cups (500 ml)
- 8 large (60 g) garlic cloves, peeled
- Sea salt
- 4 egg yolks, at room temperature
- Juice of 1 lemon
- 1 ¼ cups (300 ml) extra-virgin olive oil
- ¾ cup (200 ml) canola oil
Cut the garlic cloves in half lengthwise and remove the dark-colored germ that runs through the center. Place the garlic and a generous pinch of salt in the mortar and mash evenly with the pestle to form a paste. Add a drop of olive oil to help the paste develop. Add the egg yolks one at a time. Stir with the pestle to thoroughly blend the garlic and yolk before adding the next yolk. Add the lemon juice to the mixture while stirring with the pestle. Very slowly pour in the olive oil and then add the canola oil until the mixture thickens to a mayonnaise consistency. Transfer the aïoli to a medium mixing bowl, cover with plastic wrap, and keep cold.
If you don’t have a mortar, grate the garlic over a fine Microplane to produce a paste. Place this paste in a mixing bowl, and, using a whisk, add the salt, egg yolks, lemon juice, and then the oils, following the same procedure as above. Alternately, you can use a small food processor. Purée the garlic with salt. Add the egg yolks and lemon juice, and slowly pour in the oils with the motor running to form a stiff emulsion.
Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.