Le Grand Aioli is a Provençal feast made up simply of fish, vegetables and golden, garlic-y aioli for dipping. Served family style on a large platter it’s perfect for lingering, sunset-watching al fresco meals.
Traditionally, a grand aioli features at least six components. Possibilities include: poached fish, shellfish, boiled potatoes, fresh radishes, fennel, cherry tomatoes, hard boiled eggs, baby carrots, steamed artichokes, asparagus or green beans.
You can certainly make this in a blender or food processor but sometimes it’s fun to do by hand. Either way, be sure to add the oil slowly, excruciatingly slow, molasses in the snow slow, to get the right texture.
- 4 medium garlic cloves, minced fine
- 1 tsp sea salt
- 2 egg yolks
- 1 cup Extra Virgin Olive Oil
- Add the garlic and salt to a medium bowl and mash into a paste.
- Whisk in the egg yolk until well blended.
- Whisking constantly, add in oil slowly…drop by drop…gradually increasing to a very fine stream as the aioli thickens.
- Keep whisking until the oil is incorporated and the aioli hold its shape when spooned.
- Chill until ready to serve.
From “Branch and Vine: love and Deliciousness from the Olive Oil Store,” by Mango Dragonfly