Beurre de Provence ou Ayoli from A Table in Provence by Leslie Forbes
Le Cuisinier Méridional gives an unusual but interesting recipe for aïoli, using Provence’s sweet almonds instead of the usual quantity of egg yolks.
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Ingredients
- salt
- pepper
- 1 large slice of bread, trimmed of crusts & soaked in tepid water
- olive oil (approx. 5-7 fl oz/150-200 ml)
- 1 egg yolk
- 6 large almonds, blanched & peeled
- 2 garlic cloves, peeled
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