Aïoli

Aïoli, a luscious amalgamation of garlic’ egg yolks and olive oil, has its origins in Provençe in the south of France. Essentially a mayonnaise heavily spiked with crushed garlic, it can be served simply with grilled or barbecued fish or meat, stirred at the last minute into a vegetable soup to give it a creamy lift, added to a fish stew as in the French classic bourride, spread on sandwiches with cured or smoked meats or spooned onto fried sardines, taken to a picnic and added to a salad at the last minute or served with prepared salt cod, crudités or vegetables. The diversity of its use is a celebration of garlic, an ingredient around which festivals are based.