Aioli

© Copyright 2010. French Moments

This sauce based on garlic, egg yolk and olive oil is widespread from Catalonia to Italy, passing by Provence. The Provençal version often includes potatoes which along with the egg yolks gives the sauce a yellowish tinge and dense texture very similar to a mayonnaise.

Quiche Lorraine - the recipe of the authentic Quiche Lorraine.

Beetroot and goat’s curd Verrine - an easy entrée for a dinner party or great as a canapé when made in smaller glasses.

Chocolate Truffles - recipe of the traditional French chocolate truffle.

Gâteau au chocolat - a moist, rich flourless chocolate cake.

Aioli © French Moments

Pistou - this sauce is often known as “Pesto” in Australia.

Ingredients

1 teaspoon of rock salt

1 medium sized potato, peeled and boiled

6 cloves of garlic or more depending on your taste

1 egg yolk

Olive oil/ sunflower oil (approximately 30 cl)

1 teaspoon of Dijon mustard

In a mortar and pestle put the rock salt and the peeled garlic cloves and crush them.

Add the potato and crush it in with the rest of the mix.

Add the Dijon mustard and egg yolk.

Mount the mixture (like a mayonnaise) whisking continuously whilst progressively adding the oil in a thin, steady stream.

Method

This sauce can accompany cod or other white fish, vegetables, hard boiled eggs, etc...