Provencal cuisine represents a return to natural flavors and simplicity. This area of France stretches from the Alps to the Mediterranean, from the Rhone to the Italian border. Their cuisine is representative of food from the rugged mountain plateaus to the waters of the Cote d'Azur. The landscape of this region is suited more for sheep, goats, and olive trees. For this reason, butter is not a common ingredient in Provencal food.The hallmark of Provencal cuisine is aioli, a rich sauce of crushed garlic, egg yolks, lemon juice, mustard, white wine vinegar, and sunflower oil. A traditional summer banquet, Aioli Complet, consists of poached salt cod with a variety of fresh steamed vegetables, and bowls of thick aioli. Sometimes a boiled egg, shellfish, leg of lamb, and chickpeas are added to this feast. This displays the many delicious foods that are enhanced by delicious aioli. Try it on grilled fish or meats, chilled to the side, or grilled on top. Savor it in soups and sandwiches. It can also be used as a mayonnaise to liven up such dishes as potato or chicken salad. Aioli is more than a sauce-- it's a symbol of Provence!Product of France.
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