This is a cheat’s version of the classic French sauce, Aioli. It doesn’t pretend to be the real thing, but it is very good for what it is: a garlic-flavoured mayonnaise.
Provençal
Beef Daube Recipe
A classic French recipe.
Fougasse
Fougasse is a term that is used to refer to three different types of flat bread. The best-known type is made in Provence, France, and is similar to Italian focaccia. The dough is made from flour, salt, water, yeast and olive oil. It can be formed into shapes such as a leaf, tree or stalk…
Provençal Sauce
Provençal Sauce is a sauce used in cooking in France. It is meant to conjure up images and memories of the Provence area of France. Recipes for the sauce vary. There are two main categories: with and without tomatoes. While many people now associate the Provence area with foods such as tomatoes, it’s important to…
Provencal Sauce (cold)
Sauce provençale froide (“provencal cold sauce”) is a sauce made in the Provence area of France. It is made room temperature and served room temperature with fish, grilled meats, or cold meats. It is is somewhat like another sauce from Provence, aoili, except that sauce provençale froide is somewhat more translucent than aoili. It is…
Tapenade
Tapenade is an olive paste or spread most associated with Provence, an area in the south of French, though it is popular in other Mediterranean countries such as Spain. You can use it as a dip for vegetables, mix some into pasta, salad dressings, spread on breads, etc. It is usually made by puréeing black…