Parsley Aïoli Recipe

Parsley Aïoli

Yields: about 1 1/4 cup (300 ml)

Time: 10 minutes

An interesting variation of the traditional Sauce Rouille recipe normally used for fish stews in the Provence. I made this sauce for the first time with the Seafood Stew with Parsley Aïoli and we all liked it a lot.


  • 3 egg yolks
  • 6 cloves of garlic
  • 3/4 cup (180 ml) extra virgin olive oil
  • 3 Tbsp white wine vinegar
  • 5 Tbsp flat-leaf parsley, finely chopped
  • sea salt to taste
  • pepper to taste


Place egg yolks, garlic, and vinegar in the blender. Process until pale and foamy. With the motor running add the extra virgin olive oil in a thin steady stream. Continue processing until it has reached the consistency of a thick mayonnaise. Add chopped parsley, salt, pepper, and a little extra vinegar if necessary. Process it again until the desired consistency is achieved.

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