Aïoli

Aoli combines the traditional Provençal flavors of olive oil and garlic to create a condiment that is similar to mayonnaise but significantly superior to conventional mayonnaise. Like in the recipe for garlic aioli, other components include lemon, eggs, salt, and pepper. As long as it complements the creamy, garlicky flavor of aioli, this is one of the most adaptable flavors for nearly everything, including cooked or raw vegetables, shrimp, potatoes, French fries, poultry, and more.

Le Grand Aioli or aioli monstre, a fresh and seasonally appropriate main dish (think charcuterie board-style) is frequently served with vegetables, fish, or shrimp in Provence. This dish typically appears on restaurant menus on Fridays, in accordance with the religious custom of forgoing meat on that day, according to Perfectly Provence. The traditional accompaniments to this light feast include radishes, endive, artichokes, boiled eggs, baguettes, green beans, and new potatoes, among others.