If there's one dish that's typical of our beautiful Provence, it's undoubtedly our famous aioli. Aioli is to Provence what butter is to Brittany! A healthy and balanced recipe.
Garnish aioli is paired with vegetables and cod (a typical Provençal dish). Aioli can also be served with croutons, toast, fish, seafood, fish soup, and bourride.
Ingredients for 4 people. For the vegetables and fish:
- 800 g of desalted cod fillet
- 500 g of cooked whelks
- 1 small cauliflower
- 8 potatoes
- 4 carrots
- 500 g of broccoli
- 500 g of green beans
- 4 boiled eggs
- Salt and pepper
For the aioli:
- 1 egg yolk at room temperature
- Olive oil
- 5 cloves of garlic (according to your taste)
- 1 teaspoon of mustard
- 1 fillet of lemon juice
- Salt and pepper
The day before:
- Place the cod in cold water to desalinate
- Change the water several times and rinse each time
The next day, prepare the aioli:
- In a mortar, crush the garlic cloves to a paste.
- Add 1 egg yolk and a squeeze of lemon. Finish with mustard, salt, and pepper.
- Gradually pour in the olive oil in a thin stream, stirring vigorously in the same direction. You should obtain a well-bound sauce, a little firmer than mayonnaise.
- Cover with cling film and refrigerate.
Preparation of vegetables and fish:
- Bring a large pot of water to a boil. Poach the cod for 8 to 10 minutes. Drain.
- Cook the vegetables separately.
- Cook the eggs.
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