Provencal Garlic Sauce (Aïoli)

Provencal Garlic Sauce (Aïoli)


Type of Dish Sauce


  • 6 cloves garlic
  • 500 ml (2 ½ cups) olive oil
  • 1 egg yolk raw
  • 1 egg yolk cooked
  • 10 ml (¾ Tbsp) lemon juice
  • to taste sea salt
  • 8 ml (½ Tbsp) Water


  1. In a mortar, crush the garlic into a fine paste. Add the egg yolks and salt and mix well. Add olive oil slowly in a thin stream until you obtain a smooth paste. Add the water and mix well.
  2. Call me too modern, but honestly a purest would say that this must be made in a pestle and morter, however I truly believe that you can get a good result in a food processor. In Provence, Aïoli is a garlic flavoured mayonnaise that is traditionally served with a variety of dishes, including boiled potatoes, fish, and cold lamb. Some versions include some Dijon mustard.

Further Information

Yield 4

Preparation Time is approxmiately 20 minutes.

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