Aïoli à la Provençale - More than just a sauce (with recipe)

When talking about Aïoli in Provence, it's not just about the famous sauce; it refers to an entire dish: Various vegetables, fish, seafood, and often hard-boiled eggs are artfully arranged and enjoyed either cold or warm with the garlic sauce.

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↓ Find the traditional recipe!↓

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Ingredients for 4 people

Vegetables and Fish:

• A selection of fresh vegetables (8 potatoes, 4 carrots, 500g broccoli, 1 small cauliflower, 500g green beans)

• Fish and seafood (800g soaked red mullet fillet and 500g cooked shrimp)

• 4 eggs

*When it comes to vegetables and fish, feel free to get creative - we used red mullet instead of cod and added shrimp and leeks.

Aïoli Sauce:

• Olive oil

• 5 garlic cloves (to taste)

• 1 teaspoon French mustard

• A dash of lemon juice

• Salt and pepper

Instructions

Start with the Aïoli sauce:

1. Crush the garlic cloves in a mortar to reduce them to a paste.

2. Add 1 egg yolk, a dash of lemon juice. Stir in mustard, season with salt and pepper.

3. Gradually pour in a thin stream of olive oil, stirring vigorously in the same direction without ever stopping. It should result in a well-bound sauce, slightly firmer than mayonnaise.

4. Cover with cling film and refrigerate.

Vegetables and Seafood:

1. Wash the fresh vegetables, cut them into sticks, and steam.

2. Cook the fish and seafood according to preference.

3. Hard boil eggs and cut them in halves.

4. Arrange everything on a large platter or individually on plates.

Enjoy

Serve the Aioli sauce in a small bowl and dip the delicious ingredients into it. Serve either warm or cold.