Les Recettes de Mamie Suzou" Véritable Aïoli Provençal"

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor and is healthier.

egg yolks

🥗Healthier: aquafaba

💰Cheaper: egg whites

Aquafaba is a vegan alternative that mimics egg yolks.

Desalt the salted cod by soaking it in water for two days, changing the water regularly.

Cook potatoes, carrots, and cauliflower separately to avoid flavor transfer, using a steamer for the vegetables.

Prepare the aïoli sauce by adding 1 teaspoon of mustard to a bowl.

Crush 8 cloves of garlic and add them to the bowl.

Add 2 egg yolks to the bowl with the garlic and mustard.

Slowly drizzle in 300 ml of olive oil while whisking continuously to emulsify the mixture.

Once the mixture starts to thicken, continue adding olive oil more steadily while whisking.

Season the aïoli with salt and pepper to taste.

Add a splash of white vinegar and white wine vinegar to the aïoli and mix well.

Transfer the aïoli to a serving dish and set aside.

Arrange the cooked vegetables on a large serving platter, starting with the potatoes and carrots.

Add the cauliflower florets to the platter.

Place the desalted cod on the platter, garnishing as desired with fresh herbs or additional ingredients like hard-boiled eggs.

Serve the aïoli alongside the arranged vegetables and cod.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens