Ailloli Sauce
Chef Alain Braux
Written by Chef Alain Braux

This is a classic cold Provençal sauce that is the favorite accompaniment to cold roast beef, steamed potatoes, or a piece of white fish. Caution: this recipe is very garlicky. You can kiss the fish but not your better half unless you both ate the same sauce. To ensure it sets properly, make sure to have all the ingredients set at room temperature for at least one hour before preparing it.

Servings: 8

Prep Time: 20 min.


  • 8 garlic cloves, peeled and minced
  • ½ tsp fine sea salt
  • 4 egg yolks
  • ¼ tsp freshly ground white pepper
  • 3 cups extra virgin olive oil


  1. Peel the garlic and remove the germ.
  2. In a marble mortar, using a pestle, crush the garlic with the sea salt.
  3. Add the yolks, one by one, while turning in the same direction (pick one direction and stick with it through the whole process) for about 2 minutes. Let rest for 5 minutes (if you do not, the sauce will not set properly).
  4. When rested, add the olive oil a little at a time while turning (it would be nice to have someone to assist you). As you go, increase the flow of oil progressively while continuing to turn in the same direction.
  5. This sauce’s consistency should be pretty thick. A teaspoon should stand up in it without falling.

Chefs tip:

I tried to use modern equipment for this recipe to avoid straining my wrist (hey, I’m not getting any younger, you know.) I did not have good success with a blender but it worked fairly well with an 8-10 oz food processor. Follow the same principles as above.


About the author

Chef Alain Braux

Chef Alain Braux

Chef Alain Braux is the Executive Chef and Nutrition Therapist at A Votre Santé – To Your Health Nutritional Services, a health food consulting private practice. He is an award-winning executive chef and best-selling and award-winning food and health author.