Beurre de Provence ou Ayoli

Provençal Butter or Aïoli

Preparation info
    • Difficulty


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.


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


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