This traditional aioli, inspired by the cuisine of Haute Provence, perfectly illustrates that region’s culinary philosophy: simple preparations and local ingredients are the best way to celebrate the bounty of the land.
- 6 cloves garlic, crushed and peeled
- Coarse salt
- 2 egg yolks
- 2 cups olive oil
- Juice of 1 lemon
- With a mortar and pestle, pound garlic and a good pinch of salt into a smooth paste. With the pestle or a whisk, beat egg yolks into garlic until mixture is thick and pale yellow.
- Add oil a few drops at a time and whisk continuously. The flow of oil can be increased to a fine stream as sauce emulsifies. Whisk in all the oil. Add lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt.