Name: Easy Provençal Aioli
Prep time: 15 min
Yield: 4 people
Cuisine: Provence
Ingredients: 1 egg (for the yellow one); 25 cup ofolive oil; 4 garlic; 1 lemon juice; salt, pepper

sauces, marinades, and condiments

Updated on 21 June 2021 by

ratatouille

10 reviews 4.8 : Very good

Cuisine

Provence

Diet

Vegetarian

Level

Easy

Preparation

15 minutes

Here is my recipe for easy-to-make Provençal aioli.

Aioli is a condiment whose origins date back to Roman antiquity. Its consumption subsequently spread throughout the northern Mediterranean basin, from Andalusia to Sicily. Originally made solely from garlic and olive oil, aioli has since been enriched with additional ingredients. In particular, the influence of mayonnaise led to the addition of egg yolk.

The recipe I’m sharing here will give you a thick, flavorful sauce—which is perfect, since I love garlic!

If you follow the instructions in this recipe, you’ll be able to make this aioli quickly and easily.

This Provençal aioli is, of course, a must-have for the traditional dish of the same name, which consists of an assortment of fish and steamed vegetables (mainly potatoes, green beans, and carrots).

But this flavorful garlic cream also works wonders as an appetizer or starter, served with peeled pink shrimp, for example.

For

people

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1 egg for the yellow one
1 ¾ cup of olive oil
4 garlic
1 lemon juice
salt, pepper

1
Gently crack the egg and slide the yolk from one half of the shell to the other to separate it from the white. It should remain intact throughout the process. Place the yolk in a bowl. Don’t throw away the white—you can use it for another recipe, such as meringues!
2
Crush the garlic cloves, peel them, remove the germ, and use a garlic press to mash them into a paste. Add them to the bowl. Season with salt and pepper.
3
Measure out the olive oil in a measuring cup and grab a whisk if you have the habit, stamina, and patience to whisk the aioli by hand. As for me, after a few minutes, I gave up and switched to an electric mixer with plastic beaters, which work well for this type of recipe.
4
Now comes the crucial moment: start by adding just a few drops of oil to the mixture in the bowl, and begin whisking. If you add too much oil right away, your aioli won’t set!
5
Once the ingredients are well combined with the oil, continue adding the oil very gradually until you have used half of it. The mixture must remain firm before you add any more oil.
6
You can go a little faster now, while continuing to beat vigorously.
7
Once all the oil has been added, pour in the lemon juice, give it a few stirs, and it's ready!