[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

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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

Cooking Recipes

from Provence-Alpes-Côte d'Azur