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Recipe: Le Grande Aioli by Chef François de Mélogue

Fellow chef and product supplier to AWG Private Chefs, Chef François de Mélogue of Pistou and Pastis shared his recipe for Le Grand Aioli, and we completely fell in love with it! This traditional Provencal condiment is incredibly simple to make, packed with flavor, and goes great with California Artichokes, the official vegetable of California. Add it to any of your favorite crudite platters, or even as a sandwich spread. Merci for sharing this recipe with the world Chef François!



4 cloves garlic

Salt and Pepper to taste

1 egg yolk

3 ounces olive oil

1 teaspoon lemon juice


The traditional way to make Aïoli is to pound raw garlic in a mortar with coarse salt to it is a smooth paste. Add egg yolks them drip olive oil in until thick and emulsified like a mayonnaise. Season with pepper and lemon juice.

The non-traditional way is to put garlic, lemon juice, salt, pepper, and egg yolks in a food processor and add oil slowly with the motor running.

Recipe Notes

While both methods create a similar sauce, the traditional method results in a sauce with a far better consistency and provides a workout. The food processor way is certainly passable but the sauce is far stiffer. 

Recipe & Photo Credit: Chef François de Mélogue / Pistou and Pastis


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