Codfish aioli: provence on a plate
Fish second courses
A lifetime ago, I spent a summer in Provence. I fell in love with the food, wine, people and culture. Provencal food is not known for being fancy. It is simple food but delicious in a way that only locally grown and prepared foods can be. My experience there influenced the way I approach food today. Sauce aioli is also known as the "butter of Provence". It is made from mixing ai "garlic" with oili, "oil". Aioli is wonderful served with cold meats and fish, but in Provence, the most famous way to serve it is called "Le Grand Aioli". This one-dish meal is a festive platter with poached codfish, mixed summer vegetables and hard boiled eggs. With the aioli served on the side, everyone serves themselves. Aioli is garlic mayonnaise. In Provence, it is all about the garlic, so there should be a lot. This recipe for aioli uses all olive oil, so use a mild -tasting high quality olive oil. Usually, green-tinted olive oils tend to be milder. Resist the temptation to throw the aioli ingredients into a blender or food processor. To achieve the best taste and the right consistency, you have to do it by hand.
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