[Recipe]: Aïoli

Aïoli – a kind of garlic mayonnaise – takes its name from the Provencal words “ail” (garlic) and “huile” (oil). Dating back to Antiquity, it originally referred to a sauce made with creamed garlic and olive oil. It is traditionally served with salt cod or cod, whelks, baby squid, eggs and sun-kissed southern vegetables.

Ingredients

For 6 people

1.5 kg cod
750 g whelks
800 g baby squid
6 eggs
500 g fresh green beans
6 baby carrots
6 potatoes
1 small cauliflower
3 small courgettes
3 small fennel
3 small beetroot
1 bouquet garni
6 pepper grains
1 studded onion
2 cloves
2 tbsp olive oil
1 handful coarse salt, pepper

For the Aïoli (mayonnaise)

2 garlic cloves
1 egg yolk
Oil
2 lemons

Voir cette publication sur Instagram

Une publication partagée par Jeanne s’amuse (@jeannesamuse)

Preparation

Peel the garlic and grind with a pestle and mortar
Add the egg yolk and salt
Drizzle on the oil, stirring in one direction
Once 5 cl oil have been incorporated, add a teaspoon of water and the lemon juice
Continue whipping the mayonnaise
Cook the washed potatoes and carrots in 4 litres of boiling water seasoned with salt and pepper for 15 minutes
Trim the green beans
Peel the courgettes, leaving one strip of skin out of two. Cut into pieces
Slice the fennel
Add the vegetables to the potatoes and carrots and cook for a further 10 minutes. Strain
Cut the cauliflower into florets and cook separately for 15 minutes in boiling salted water
Cook the cod in a stock
You can eat the Aïoli cold or with re-heated vegetables. Place the fish at the centre of the dish, surrounded by the vegetables, hard-boiled eggs, whelks etc. and garlic mayonnaise

Garlic in Provence

Several types of garlic are grown in the South of France and, especially, in Provence: white garlic, pink garlic and purple garlic. Pink garlic is characterized by its colour of course, but also the size of its cloves, which are smaller than those of white garlic. Widely found in the Var area, it is reputed to have a slightly more delicate and powerful scent than white garlic and is harvested later on, towards the end of spring. Purple garlic, also referred to as autumn garlic, has an even more pronounced colour and is grown mainly in the village of Piolenc – Provence’s garlic capital and hopefully the soon-to-be proud holder of the Protected Geographical Indication label. On the markets of Provence, you’ll find fresh garlic sold just after the harvest: it is milder-tasting and juicier but has to be consumed fairly quickly. The better-known dried garlic, commonly found in fruit and vegetable shops, is dried for about ten days after the harvest. You can buy it wholesale or braided and it keeps for much longer than fresh garlic. It is also the best option for preparing hot dishes as it maintains its flavour well during cooking. But if you’re making an aïoli (garlic mayonnaise), either will be perfect!

Garlic is good for you!

Even Aristotle, Homer and Hippocrates thought so! Garlic has indeed been reputed for its medicinal properties since Antiquity. It was also considered by the Greeks and Romans as a symbol of power and was used to give strength to athletes and reapers alike. Today, it is renowned for a plethora of virtues: antiseptic, antibacterial, diuretic, hypotensive and detoxifying, it is recommended for fighting germs and viruses, or as a digestion and sleep aid. It is also a major source of vitamins and antioxidants and a very useful ally for our immune system and circulation. Garlic really is a must-have natural health-enhancer!

Garlic in Provencal cuisine

Garlic is an intrinsic part of our southern French cuisine. Discreet or very pronounced, it is the hallmark of Provence’s dishes and specialities. You’ll find it in our aïoli (garlic mayonnaise) of course, along with fresh vegetables and fish, but it’s also the perfect partner, for example, to a bouillabaisse . It makes a delicious pistou mixed with fresh basil and plenty of olive oil, and is used to season vegetable soup, spice up everyday dishes or simply as a spread on a slice of bread. In the same vein, aïgo boulido is a typical Provencal broth made with thyme and sage, and perfumed with garlic. Food for the soul! On a more summery note, Provencal-style tomatoes sprinkled with a scattering of garlic are another southern classic. If you’re planning an aperitif, simply whip up an anchoïade (anchovy dip) and tapenade (olive dip) – they promise to delight your guests. And if they’re very brave, they can rub their bread with garlic cloves too!

Cooking Recipes

from Provence-Alpes-Côte d'Azur