Aïoli is Provence; that is where it is best. And where when the sun shines on olive oil, egg yolks and garlic some mysterious culinary process traps everything that is warm and eternal in that mound of shining yellow cream. If you’ve eaten le grand aïoli in Provence under a clear blue sky with plenty of companions and a local wine you’ve been spoilt: it will never be as good in England. But each time, one hopes it might be. Outdoor food, definitely.
Crush the peeled cloves of garlic in a mortar and mix in the egg yolks. Add the oil
Once the aïoli has started to thicken the oil can be added in a thin stream but it is essential to keep beating as you do so. If the oil is high quality you may need to add
To serve, spoon into a pottery or wooden bowl or serve in the mortar if you’ve used one. On a large platter make a vast display from the following, and serve with the aïoli:
Soaked and poached salt cod
A selection of cold vegetables: boiled potatoes, haricot verts, artichoke bottoms, spring onions, radishes, lettuce hearts, Mangetout peas, olives, tomatoes.
© 1987 Geraldene Holt. All rights reserved.