Le Grand Aioli

Published on by Eric


Aioli is a sauce made of garlic and olive oil.
In Occitan cuisine, aioli is traditionally served with seafood, fish soup, and croutons.

In Provence, aioli (or more formally, Le Grand Aïoli) also designates a complete dish consisting of various boiled vegetables (usually carrots, potatoes and green beans, cauliflower), boiled fish (normally, desalted salt cod), and boiled eggs served with the aioli sauce.

For traditional aioli the garlic is ground in a mortar while adding small amounts of olive oil, leading to a smooth and very strong tasting aioli.

$ 19.50 per person
Minimum 4 guests.

Published on French Cooking

To be informed of the latest articles, subscribe:

Comment on this post