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Aļoli
Garlic mayonnaise? Well, that really doesn’t quite capture the essence, the richness of this “national dish” of Provence. And in fact aļoli is an array of things in southern French cooking.
     First and best known is the garlic mayonnaise that accompanies meats, vegetables, stews, soups and the like. The rule in Marseille is that a real aļoli should have two garlic cloves per person in the mix. Add olive oil, sea salt, egg yolks, lemon juice, a pinch of bread crumbs, all mortared and pestled together. Turn the aļoli into rouille by adding saffron and a bit of chili pepper. Both are delicious, either or both are required for a great fish soup or bouillabaisse. For true purists, aļoli ą l'ancienne substitutes cooked potato or bread crumbs for the egg yolks, but we're not going to quibble. Just serve it to us!
     Aļoli is also a traditional meal, often served for Friday lunch in southern homes and restaurants. What will you get if you order aioli? The grand aļoli array includes boiled potatoes, a fandango of baked vegetables (artichokes, green beans, carrots, cauliflower), poached fish (cod, snails, mussels), hard cooked eggs, and of course a generous serving of aļoli and bread. Attention: aļoli is to be eaten by entire group so that all can benefit from garlic effusion!

 


Aļoli is a condiment (above)
and a meal (below)

 

 

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