French aioli sauce (from Provence)

This Recipe includes:

	Olive oil
	Egg yolks
	Lemon juice
	Garlic
	(Optional) Dijon mustard
	(Optional) Sriracha
	Salt and pepper

If you like garlic, you will love aioli. One of the tangiest sauces in French cuisine, it is one of those recipes that is very quick and easy to make at home.

Having several relatives in the South of France in Provence where the aioli sauce is very popular, I have to say I have eaten many an authentic aioli. The etymology of the word comes from the French word ail (meaning “garlic”) and huile (meaning “olive”).

So as you can imagine, like many other recipes from Provence, the emphasis is on using a lot of garlic, olive oil, and herbs in the traditional aioli recipe.

Pair that with fresh vegetables from the farmers’ market grown under the summer sun, and you have the makings of a meal that has become a staple in this part of the world. Good simple food that is quick and easy.

What is aioli?

If you wander through the city of Marseille on the French Riviera, you will see plenty of restaurant menus proudly declaring that they serve “aioli”. But aioli is not actually a dish in itself, it is a sauce.

Aioli is a version of mayonnaise, with a lot more garlic in it. The mayonnaise part is made by mixing egg yolks and olive oil till it emulsifies, with it turning into a creamy aioli once the garlic is added. For mayonnaise in France, we usually add a vinegar and dijon mustard, while in aioli we add lemon.

There is some debate as to which was invented first, aioli or mayonnaise in the late 18th century, when both versions started appearing in French cook books. Other similar French sauces are the hollandaise and the béarnaise.

The classic garlic aioli from Provence is used to accompany steamed or poached fish caught fresh from the Mediterranean and lightly seasoned with herbs, olive oil and lemon. It is also usually served with steam fresh vegetables like carrots, potatoes, asparagus, or any other vegetable that is in season. (A rather simple French cooking principle, but it works!)

What does it taste like?

I should note that a traditional French aioli has a very strong taste of garlic. It has a bite to it, in the sense that you will not want to stick a spoonful of aioli in your mouth.

The aioli sauce is meant to add flavor to the rest of the meal, which is usually just steamed fish and vegetables, without many herbs or enhancements. The idea is that the rest of the plate is rather bland, and you add as much aioli to each mouthful as you wish to liven up the tastebuds. (The French version of sriracha sauce, if you will!)

Along with aioli, other sauces from this area are tomato provençale sauce, sauce vierge, pistou, and the rouille. The rouille sauce also has an abundance of garlic, and is served with bouillabaisse, except an aioli is less spicy.

If you do not want as strong a garlic taste, but still want the sauce to have a bite to it, you can reduce the amount of garlic and instead add a teaspoon of French dijon mustard. You can also try a greek yogurt aioli if you are looking for a healthier version.

Spicy aioli recipe with sriracha

Now, if you are looking for a bit more of a spicy kick to your aioli, you can follow the recipe for a rouille, or you can add a touch of hot sauce to the aioli recipe below.

Not all hot sauce works equally well, for instance, tabasco leaves too much of a back-taste that doesn’t go well in an aioli sauce. Another option is cayenne pepper which works well in a pinch.

However, my favorite hot sauce to add in an aioli is actually sriracha sauce. If you are not sure what sriracha is (and I should add, it is not that easy to find in France so I do understand), it is a type spicy chili sauce made from a paste of chili peppers.

It also has white vinegar, garlic, sugar, and salt added to it, leaving a sweet aftertaste that blends perfectly with the aioli sauce without overwhelming it. (I would recommend putting sriracha or dijon mustard, but not both.)

Add three tablespoons to the recipe below (or more if you want even more heat) and you will have a spicy aioli that will win over anyone who may have been on the fence!

Sauce too thick or thin?

If your aioli sauce is too thin or thin, not to panic it is very much still salvageable. It is the olive oil that adjusts the thickness of the sauce.

So if your aioli sauce is too thin, add a couple of tablespoons of olive oil to it. If your aioli on the other hand is too thick, add a couple of tablespoons of water or lemon juice and mix in thoroughly.

Aioli in other countries

Similar versions of aioli exist in other countries along the Mediterranean sea. The most common term in Spain is alioli, an adaptation from Catalan, although it is also called ajoaceite, ajiaceite, ajolio or ajaceite.

In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti (a type of cracker) or tomato.

What to serve with aioli?

What drinks to serve with it?

How to store it?