Print This Page
The hallmark of Provencal cuisine is aioli, a rich sauce of crushed garlic, egg yolks, lemon juice, mustard, white wine vinegar, and sunflower oil. A traditional summer banquet, Aioli Complet, consists of poached salt cod with a variety of fresh steamed vegetables, and bowls of thick aioli. Sometimes a boiled egg, shellfish, leg of lamb, and chickpeas are added to this feast. This displays the many delicious foods that are enhanced by delicious aioli. Try it on grilled fish or meats, chilled to the side, or grilled on top. Savor it in soups and sandwiches. It can also be used as a mayonnaise to liven up such dishes as potato or chicken salad. Aioli is more than a sauce; it's a symbol of Provence!
Customers most agreed on the following attributes:
We love this on sandwiches, vegetables and fries.
Quite rich, so you don't need much and the flavor is not overpowering.
from Arlington, VA on 11/5/2007
I add fresh lemon juice and drizzle it over grilled meats & fish, steamed veggies, and fried veggies
It is also great on wraps!
In a shrimp, seafood etc. salad!
FINDING NEW USES FOR THIS PRODUCT EVERY FEW WEEKS
from Athens Ohio on 3/31/2007
Wonderful flaver without overpowering garlic.
I add this to a vinegrette and use it to dress salad Nicoise with fresh Tuna. I also pipe it on top of grilled salmon and top it with oven roasted fennel and onions with amazing results.
Met expectations
from Modesto, CA on 2/25/2007
Excellent flavor.
from Potomac, Maryland on 2/22/2007
It's hard to get good aioli. This is good, but it would be better if it came in a glass jar, not in a plastic container. I transferred it to a glass container!