Aïoli

Aioli

Aïoli

Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this Provençal sauce, a traditional complement to crudités, poached vegetables, and fish stews.Romulo Yanes

Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this classic Provençal sauce, a traditional complement to crudités, boiled fish or eggs, poached vegetables, and fish stews. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.