Le Grand Aioli

Ingredients

For the Aioli

• Garlic: This is the star of the dish. Fresh garlic cloves are pressed, giving the aioli its robust flavor.
• Olive Oil: Using high-quality extra virgin olive oil is crucial. It adds richness and depth to the sauce.
• Egg Yolk: These provide the creamy texture of the aioli.
• Dijon Mustard: A modern twist that adds a bit of a kick.
• Lemon Juice: A splash of fresh lemon juice adds a tangy brightness.
• Salt: Essential for balancing the flavors.

Note: Make sure your egg yolk is at room temperature. This helps with emulsification.

For the Platter

• Vegetables: Common choices include baby carrots, baby potatoes, French green beans, cucumber, endive, cherry tomatoes, and cauliflower. These are usually boiled until tender.
• Seafood: When served as a meal, you’ll find poached salt cod, shrimp, or mussels. The seafood adds a delightful briny touch to the dish.
• Other Additions: Hard-boiled eggs or other seasonal raw vegetables depending on what’s fresh (cauliflower, broccolini, French radishes.

This provencal dish can be customized to suit any taste or occasion. I had a classic French dinner for two in mind with Le Grand Aioli as the first course, Steak au Poivre with Pommes Frites for the main course, and Creme Brûlée for dessert.

Check out the printable recipe card below for the complete recipe and detailed instructions.

Make the Aioli

In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and pressed garlic until smooth.

Start adding the oil very slowly, just a few drops at a time, while whisking continuously. It’s important to add the oil slowly to ensure the mixture emulsifies properly. As the mixture starts to thicken, you can add the oil a bit more quickly in a thin stream, still whisking constantly.

Once all the oil is incorporated and you have a thick, smooth aioli, season with a pinch of salt, or more to taste. You can also add more lemon juice or garlic if desired.

Prepare the Platter

Prepare a variety of seasonal vegetables. Blanch or steam them until tender but still vibrant in color.

Potatoes: Place the potatoes in a small saucepan filled with cold water and bring to a boil. Add a half-tablespoon of salt and cook for 15 to 20 minutes, until the flesh of the potatoes is easily pierced with the tip of a thin knife. Drain and set aside.

Hard Boiled Eggs: It is best to make these ahead of time and store in the refrigerator until ready to use. My Instant Pot Hard Boiled Eggs post shows you the easiest way to make perfect eggs!

If running short on time, add raw eggs to the boiling potato water when you add the salt. Cook for 10 minutes, remove from water with a slotted spoon and place in an ice water bath for 10 minutes before removing the shell.

Blanch the Vegetables: Place the green beans, carrots, or any other seasonal vegetable (cauliflower, broccolini, etc.) in boiling water for 5 minutes. Drain, rinse under cold water, and pat dry.

Arrange everything on a large platter, grouping similar items together for visual appeal. Place the aioli in a central bowl if there is room, or serve on the side with a small spoon.

Expert Tips

• To Make ahead of time: Prepare the aioli and blanch the vegetables ahead of time. Keep them refrigerated and bring them to room temperature before serving.
• Use a good quality olive oil for flavor. You can also mix it with a neutral oil like canola or vegetable oil to balance the taste if pure olive oil is too strong for you.
• Adding the oil too quickly can cause the mixture to split. Patience is key. If your aioli breaks (separates), you can start with a fresh egg yolk in a clean bowl and gradually whisk the broken aioli into it until it is smooth and fully incorporated.
• If your aioli becomes too thick, you can thin it with a splash of warm water or additional lemon juice.

In French culture, where food is often at the center of social events, Le Grand Aïoli stands out as a highlight. It’s a well-loved tradition that has been passed down through generations, continuing to bring people together in the most delicious way possible.