1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗普羅旺斯蒜味醬（Aioli）食譜rich600338<blockquote class="wp-embedded-content" data-secret="Qh4L1qWw9p"><a href="https://marcwiner.com/zh-hant/aioli/">正宗普羅旺斯蒜味醬（Aioli）食譜</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/aioli/embed/#?secret=Qh4L1qWw9p" width="600" height="338" title="正宗普羅旺斯蒜味醬（Aioli）食譜 — Marc Winer" data-secret="Qh4L1qWw9p" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/11/Aioli-en-tete-750x563.jpg600450一塊水煮後仍帶餘溫的鹽漬鱈魚、冒著熱氣的馬鈴薯、幾根紅蘿蔔，還有餐桌中央那只盛滿金黃醬汁的研缽。大家迫不及待地伸出湯匙，舀上一口。https://marcwiner.com/zh-hant/aioli/zh-hant正宗普羅旺斯蒜味醬（Aioli）食譜法式醬料150154人份4 瓣 大蒜， (喜歡溫和蒜味可用 3 瓣，喜歡濃郁蒜味可用 5 瓣)1 小撮 細鹽2 個 蛋黃， (室溫)200 毫升 特級初榨橄欖油， (風味溫和、苦味淡)1 大匙 檸檬汁 (新鮮現榨)17https://marcwiner.com/wp-content/uploads/2026/11/Aioli-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400