Recipe: François Millo’s Aïoli

François Millo, co-author of Provence Food and Wine: The Art of Living and president of the Provence Wine Council, writes, “For non-Provençals, aïoli may be a variation of mayonnaise – we call this Parisian aïoli – but true Provençals know better.”

Here’s the traditional recipe from his grandmother Viktorija Todorovska.

5 cloves garlic

1 tsp sea salt

3 small potatoes, boiled

1 cup extra virgin olive oil

In a mortar, combine garlic and salt and crush well with a pestle. Add the potatoes one at a time and continue working until you have a thick paste. Slowly add the oil, working the sauce to create an emulsion. The aïoli should be thick but not solid. Serve in a bowl with cod, vegetables and hard-boiled eggs.