Paula Wolfert

Provençal Ailloli

Preparation info
  • Makes About

    1⅓ cups

    • Difficulty

      Easy

Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

This garlic mayonnaise is especially made for bourride. Don’t skimp on the garlic: It punches up the seafood soup. If you are careful to add the oil drop by drop, the sauce will thicken nicely.

Ingredients

  • 2 tablespoons coarsely chopped garlic (about 8 cloves)
  • ½ teaspoon sea salt

Method

  1. Rinse a stone or ceramic mortar or a heavy ceramic bowl in hot water and dry thoroughly. Add the garlic and sea salt. Use a wooden pestle to pound them to a smooth paste.
  2. Add the egg yolks and stir with the pestle until thick and blended. Very slowly add the olive oil, drop by drop as if you were making a mayonnaise, stirring vigorously and continually in one d