📍 Where this dish comes from: Paris · The Seine
Discover the history of this region →
Discover the history of this region →
Provence’s magnificent garlic mayonnaise — a properly made aïoli uses only garlic, egg yolks, and olive oil, pounded into an unctuous, ivory emulsion that is a condiment, a sauce, and a religion all at once. Served with crudités, boiled eggs, and grilled fish, Le Grand Aïoli is a summer Provençal feast in itself.
What You’ll Need
Servings: 8 servings
Calories: 280kcal
Ingredients
- 6 large garlic cloves peeled
- Fleur de sel
- 2 egg yolks (room temperature)
- 250 ml extra-virgin olive oil (room temperature)
- 1 tsp lemon juice
- White pepper
Instructions
- Pound garlic cloves with a pinch of fleur de sel in a large mortar until a completely smooth paste forms.
- Add egg yolks. Pound and stir to incorporate fully.
- Add oil one drop at a time, working the pestle constantly in circular motions.
- After 50ml of oil has been absorbed and the emulsion is stable, pour remaining oil in a thin trickle.
- Add lemon juice. Season with salt and white pepper.
- If too thick, add a few drops of warm water.
- Serve at room temperature. Refrigerate any remaining aïoli up to 3 days.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 2g | Fat: 30g
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Health Benefits
- Raw garlic contains allicin, a compound studied for its antimicrobial properties, at its highest levels when uncooked.
- Olive oil provides polyphenols including oleocanthal in an emulsified, easily incorporated form.
- Egg yolks provide lecithin, important for emulsification, and choline for liver and brain function.