Our little extras

The Provençal Aïoli

Recette de l'aioli provencal avec de lhuile d'olive de provence

Bernard’s recipe*

For 4/6 people :

  • 6 cloves of purple garlic
  • 1 egg yolk (only 1 is needed depending on the quantity)
  • salt
  • 1 tablespoon Dijon mustard
  • ¼ litre of our “Fruité d’Antan” olive oil

1 marble mortar preferably (the freshness of the stone will help the setting of the Aïoli)

Peel the garlic cloves and crush them with a garlic press.
Put the pressed garlic with its juice in the mortar, add the egg yolk, mustard and salt to taste.
Using a whisk (or electric mixer), turn sharply and regularly in the same direction and let the oil flow through the edges of the mortar in a small stream until you obtain a thick ointment.

A delightful aperitif on toast with button mushrooms, endives, or all the seasonal raw vegetables!
A delight served with traditional cod or any other fish!

*our Master Miller

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