Coriander Aïoli

Preparation info
  • Makes about

    250 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

In the bright sunshine of Provence, garlic is pounded into a paste, combined with golden egg yolks, then infused with fruity olive oil until it reaches a rich emollient sauce, aïoli. This golden, unctuous mixture is sometimes referred to as the ‘butter of Provence’, and it is eaten with almost anything: hard-boiled eggs, grilled or boiled fish, succulent snails, boiled or grilled meat, spread on to crusty bread and floated in a bowl of fish soup, and so on. Provençal villages hold summer fê