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Aļoli
Garlic mayonnaise? Well, that really doesnt 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!
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Aļoli is a
condiment (above)
and a meal (below)
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