Garlic Mayonnaise

Preparation info

  • Makes 1½ cups 375 ml Sauce to Serve

    6 to 8

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Aïoli, a pungent olive oil mayonnaise flavored with garlic, is remarkably good with grilled fish, and is traditionally served with the fish stew called Bourride. For the fullest flavor, the garlic should be pounded in a mortar with the egg yolks, though most cooks now compromise by chopping the garlic as finely as possible with a knife. Le Grand Aïoli is also the name for a substantial main dish of salt cod, hard-boiled eggs, and squid, possibly snails, and cooked vegetables such as carrots