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Aioli (Provencal, Garlic flavored, Mayonnaise)

One of my favorite meals, foregoing the shellfish, is the classic French meal Aioli, often served on Fridays because Catholics were not allowed to eat meat on Fridays as a weekly sacrifice for their faith. That not longer is a rule of the Catholic church, though Aioli is still often served on Friday in Provence.


Olive oil,

1 yolk,

7 or 8 garlic cloves,


To serve with: Boiled potato, carrots, hard-boiled egg, green beans, cauliflower, cod, bulot, prawn and snails.


Press the garlic cloves into puree, you can use less garlic depending on each person's taste. Then add the egg yolk and stir with a whisk, while adding, drop by drop some olive oil. Add the olive oil slowly as you whisk about two or three cups of olive oil, keep stirring until the aioli rises in shape. Add the salt at the end.