Aïoli, the butter of Provence, is so much more than garlic mayonnaise. In Provence aioli is the centre of a grand feast of raw and steamed vegetables, boiled eggs and, often a little poached fish, called Le Grand Aïoli. Provençal olive oil is delicate in flavour, similar to that of neighbouring Liguria, so if you only have a more robust oil, use half of that and half of a neutral vegetable oil. There’s something very satisfying about whisking aïoli by hand. It also has a deeper golden colour than aioli made in a blender or food processor, but of course you can short-cut if you prefer. If your aïoli splits, see details here and the video below to learn how to resurrect it. Serve aïoli as a dip for vegetables or slathered onto sandwiches, including banh mi.
Makes about ½ cup
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