Aioli – Garlic Mayonnaise

This sauce evokes Provence at its productive best, in spring and summer, when farms and family gardens are at their peak production, yielding vegetables with an incomparable depth of flavor.

ASTUCE – When making aioli – or any mayonnaise-like sauce – think slow, slow, slow. There is a simple remedy for separated aioli. Put an egg yolk in another bowl and slowly whisk the separated aioli into it.