Aïoli

Prodigious quantities of garlic (ail) go into this Provençal mayonnaise, traditionally served with bourride, a modest relation to the celebrated bouillabaisse of that region. It is also served on boiled fresh or salt cod, potatoes, and some cooked vegetables, and I have found it good with hot artichokes and as a dip for raw cauliflower, carrots, cucumbers, etc. Aïoli is easy to make in a blender although the texture is not authentic, and it holds up well under refrigera