Le Grand Aioli Recipe

5 from 1 vote

Le Grand Aioli is a traditional Provençal dish featuring a variety of seasonal vegetables served with homemade garlicky aioli sauce.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: French

Servings: servings

Calories: 587kcal

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 a variety of seasonal vegetables. Blanch or steam them until tender but still vibrant in color. Serve some raw vegetables as well.
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.
Serve the platter at room temperature, allowing guests to mix and match ingredients with the aioli. Serve with crusty bread and a Côtes de Provence rosé or chilled white wine.

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.