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Description: A mayonnaise made with crushed garlic pounded with hard boiled egg yolks and sometimes mashed potatoes or with breadcrumbs. It is an essential accompaniment to bourride, and often served with salt cod, hard boiled eggs, boiled snails and vegetables. A speciality of Provence.
Most frequent country: Widespread
Most frequent region: Provence
Also known as: ailloli, beurre de Provence
See places: French food and cuisine, Provence
See foods and dishes: ail, mayonnaise, rouille