This traditional aïoli recipe comes to us from the inn Relais Notre-Dame in Alpes de Haute Provence. Throughout Southern France, the silky, mayo-like condiment is served alongside meats, seafood, and raw or roasted vegetables as the centerpiece of a “grand aïoli.” We find it just as delicious paired with crispy frites.
- 6 cloves garlic, peeled
- Coarse salt
- 2 large egg yolks
- 2 cups extra-virgin olive oil
- 1 Tbsp. fresh lemon juice