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

Yield: about 2 cups
Time: 13 minutes


  • 6 cloves garlic, peeled
  • Coarse salt
  • 2 large egg yolks
  • 2 cups extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice


  1. To the bowl of a mortar, add the garlic and a generous pinch of salt. Use the pestle to pound the mixture into a smooth paste. Working with the pestle or a whisk, beat the egg yolks into garlic until the mixture is thick and pale yellow. Begin adding the oil a few drops at a time, beating continuously, until the sauce begins to emulsify. (The flow of oil can be increased to a fine stream as the sauce comes together.) Once all the oil has been added, add the lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt. Use immediately, or transfer to an airtight container and refrigerate for up to 3 days.