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.

Introduce the dish and its origins.

Prepare ingredients for the dish, including 800 g of cabillot and 500 g of bulot.

Start preparing the court bouillon by adding 2 carrots (sliced), 1 leek (cut into quarters), 1 onion (quartered), a bouquet garni of rosemary, 1 garlic clove, 2 L of water, and 250 ml of dry white wine into a pot.

Bring the court bouillon to a boil and let it simmer for 20 minutes.

After simmering, reduce the heat and poach the cabillot for 10-12 minutes at a gentle simmer.

Prepare a steamer for the vegetables and add 500 g of green beans, 4 carrots, and 2 zucchinis, placing the longer-cooking vegetables at the bottom.

Prepare 4 artichokes and 1 fennel for steaming, and cut them as needed.

Boil 4 potatoes in salted water, adding 10 g of salt per liter of water.

Boil 4 eggs in a separate pot, adding salt to the water before boiling.

Clean all vegetables in water with vinegar before cooking to ensure cleanliness.

Once the court bouillon is ready, add the cabillot to poach.

Prepare the aïoli by crushing garlic in a traditional wooden mortar and pestle.

Slowly add olive oil while mixing to create the emulsion, explaining the traditional method of making aïoli without egg yolks.

If the aïoli starts to separate, mention adding a piece of bread or a cold boiled potato to stabilize it.

Finish preparing the vegetables and ensure everything is cooked properly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens