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Aioli is an emulsion, much like mayonnaise. The name itself means “garlic and oil,” and it’s very popular in Provence.
JC David Southern Aioli Sauce is creamy, and very fresh-tasting, with a strong garlic flavor, indicative of their respect to the traditional ingredients and preparation.
As is, aioli is a great dip for vegetables. Use it as alternative to yogurt dips. It will also level up your hamburgers and other sandwiches.
You can even make Le Grand Aioli, a traditional Provenҫal dish. All you need is to serve various boiled vegetables, poached fish (traditionally cod, but any would do), and shellfish on a big plate with a bowl of aioli in the middle. It’ll be a great inclusion to a get-together.
Jean-Claude David founded his salting and curing business in 1973 in the Boulogne-sur-Mer port area, a historic center of French maritime activity. He credits all he knows from his mother, Marcelle David, who learned ancestral techniques for salting and smoking fish, and made sure to pass them on to her son.
Today, Établissements JC David is found in various restaurants around France and the world, because their fish are always top quality. In fact, their herring is sometimes referred to as the “Rolex of herring” in France, owing to their artisanal methods and meticulous preparations. Now, they have various labels and designations that prove that theirs are superior, passing rigid qualifications and standards.
Keep refrigerated. After opening, maintain between 0 ° C and + 4 ° C and consume quickly. Should be eaten within the limit of the indicated best before date.