Name: Beurre de Provence ou Ayoli (Provençal Butter or Aïoli)
Cuisine: France
Ingredients: salt & pepper (Optional); 2 garlic cloves, peeled; 6 large almonds, blanched & peeled; 1 large slice of bread, trimmed of crusts & soaked in tepid water; olive oil (approx. 5-7 fl oz/150-200 ml); 1 egg yolk

Preparation info

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

Le Cuisinier Méridional gives an unusual but interesting recipe for aïoli, using Provence’s sweet almonds instead of the usual quantity of egg yolks.

Ingredients

1 large slice of bread, trimmed of crusts & soaked in tepid water
2 garlic cloves, peeled
6</

Method

Squeeze the bread out very well and remove the inside green sprouts from the garlic cloves. In a mortar pound the garlic, bread and almonds together to form a smooth paste. Beat in the egg yolk to give a creamier texture, and then the oil, drop by drop (as for the aioli). Stop when a smooth shining cream is formed and season with salt and pepper. Use when

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Ingredients

Method

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