Aioli
Ingredients
For
4
personnes
- ½ litre of olive oil with a strong flavour (e.g. PDO Haute-Provence, PDO Provence, Aglandau, Bouteillan or Salonenque varieties)
- 2 egg yolks
- 1 teaspoon of mustard
- Salt, pepper
- 5 cloves of garlic
A variation for creating a rust effect:
- 1 teaspoon of tomato purée
- Saffron
- Little chilli
Please allow for (depending on the number of people):
- Cod, celery, thyme, bay leaf, pepper, water and milk
- Snails, whelks or leg of lamb
- Carrots
- Green beans
- Cauliflower
- Artichokes
- Chickpeas
- Potatoes
Tip
Intense-flavoured olive oils are generally made from fresh olives harvested whilst still ripening. This category includes, in particular: olive oil from the Vallée des Baux-de-Provence PDO, Aix-en-Provence PDO, Provence PDO, Nîmes PDO, olive oil from the Salonenque and Aglandau varieties, Picholine, Olivière, …
Instructions
- Leave the cod to desalt overnight under running water. Flavour with celery, 1 sprig of thyme, bay leaf, whole black peppercorns and a mixture of half water and half milk.
How to make aioli:
- In a mortar, crush the garlic with the salt and pepper.
- Whisk until smooth, add the mustard and egg yolks, stir with a pestle and slowly drizzle in the olive oil whilst stirring continuously. The pestle should stand upright in the mixture.
- Add a teaspoon of tomato purée, some saffron and a small chilli, and you’ll have a rouille.
- Hard-boil the eggs for 8 minutes.
- Boil carrots, green beans, cauliflower, artichokes, chickpeas and potatoes.
- Cook snails or whelks in court bouillon. You can also serve lamb shoulder, cooked in court bouillon.
- Gently poach the pieces of cod in a mixture of milk and water brought to a gentle simmer for 8 to 10 minutes, depending on the thickness of the cod.
Dressage:
- Arrange all the ingredients on a large platter and serve with ‘la pommade d’or’.
Tip
Intense-flavoured olive oils are generally made from fresh olives harvested whilst still ripening. This category includes, in particular: olive oil from the Vallée des Baux-de-Provence PDO, Aix-en-Provence PDO, Provence PDO, Nîmes PDO, olive oil from the Salonenque and Aglandau varieties, Picholine, Olivière, …
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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