Aïoli

Garlic Mayonnaise

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in

By Mireille Johnston

Published 1990

  • About

This wonderful sauce has been called “the butter of Provence,” “the soul of the South,” “cream of sun,” and it is indeed as heady as it sounds. It can be served with a basket of raw vegetables and hard-boiled eggs or as part of an aïoli monstre, with snails, squid, dried cod, tuna, and a splendid array of vegetables. In all cases, it is superbly invigorating. Only water should be served with this potent sauce, but a vigorous red wine is acceptable.

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