Provençale Aioli Sauce

close up of aioli sauce on a plate with steamed fish, beans and carrots

An aioli sauce made of garlic and olive oil from Provence.

4.82 from 11 votes

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Prep Time 10

Total Time 10

Course Side dishes

Cuisine French

Servings

Calories 102 kcal

Equipment

Ingredients

6 cloves of crushed garlic
2 egg yolks
25 cl of olive oil (1 cup)
1/2 lemon, squeezed for juice
pinch of salt and pepper
1 teaspoon of dijon mustard (optional)
3 tablespoons of sriracha (optional)

Instructions

Peel the garlic and then crush it in a mortar with a pestle. `
In a bowl, whisk in the egg yolks and gradually add the olive oil until you make a mayonnaise-like sauce.
Add in the crushed garlic, salt, pepper, and lemon juice, as you mix and whisk.
Set aside once the aioli is smooth and serve when ready.

Notes

Adjust the garlic taste of the aioli based on personal preference. If you do not want as strong a garlic taste, reduce the amount of garlic and instead add a teaspoon of French dijon mustard.

Nutrition

Serving: 1gCalories: 102kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 92mgSodium: 68mgFiber: 1gSugar: 8g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.