The base for aioli is oil and garlic, however every Spanish region has its own unique recipe and there are many variants to this dressing normally used to go with fish and seafood. In French’s Provence they have their own recipe known as Le Grand Aioli.

Today, thanks to our cook Iván Méndez, mushrooms are the new ingredient added to aioli recipes. Chantarelle is the mushroom he chooses to complete the flavour his homemade aioli. The result is unbelievably delicious. Here you have the recipe, bon appetit!


1 egg

1 glass of olive oil

1/2 glass of sunflower oil

2 garlic cloves

1 tbsp Chantarelle-chef


Black pepper


Peel and chop the 2 garlic gloves, then mix them with the egg, olive oil, salt and black pepper in a bowl. Whisk it all together.

Use a hand blender to mix it. For it to work, you need to place the blades at the bottom of the bowl and without moving it, switch it own, whilst pouring a little sunflower oil. Then it’s time to add Chantarelle-Chef and when it’s mixed, switch off the blender.

This dressing, as recommended by our chef, goes very well with grilled vegetables, roast meats, mushroom or seafood rice.

If you are a mushroom lover, don’t forget to read our quiche recipe too.

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