Aïoli Provençal

Eric & Cécile’s

L Aïoli Provençal

*******

Serves 10

Cécile Crosnier and Eric Villalonga invited the Aglaure’s, Stan and I, Daniel Hieremente, Devin, and Gil’s mother, Paulette, over for dinner in Cannes, France. They served us this AMAZING Aioli. What a spread! Paulette had fractured her foot days earlier, so Gil had to carry her piggy-back into their apartment in Mougins, near Cannes. We laughed so much.

Dinner started at about 10 and we left at 1 a.m.

This is the recipe that Cécile mailed to me from France.

My nephew, Dwight, later had the opportunity to meet them, teach them and take them to church

when he was a missionary in the Toulouse, France mission.

10 cloves garlic

2 egg yolks

Pinch of salt

2 pints (1 litre) olive oil

Boiled salt cod

Steamed vegetables:

Potatoes

Carrots

Green beans

Beets

Artichokes or cauliflower

Hard-boiled eggs

1. Steam vegetables, and prepare salt cod.

2. Using a pestle and mortar, pound garlic and add egg yolks and a pinch of salt.

3. Gradually add olive oil. Stirring in the same direction with the pestle until a thick mayonnaise forms. Should the sauce begin to curdle, add a spoonful of hot water.

4. Serve in a bowl with all of the traditional accompaniments (vegetables, eggs, etc)

I have no idea how she steamed everything to turn out perfectly tender!

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