Aïoli

aïoli described by Blancard (1927) as the ‘triumph of the Provençal kitchen’, is in effect a garlic mayonnaise. But it is not just a sauce; it can take the form of Aïoli garni which is a whole dish in itself, traditionally served on Christmas Eve and incorporating beef or a boiled chicken.

Among the items which aïoli accompanies are potatoes, beetroot, fish and other seafood, and boiled salt cod. It may also be amalgamated with fish stock to make a thinner and pale yellow sauce to be poured over the fish in the famous Provençal dish called Bourride.