Best Grand Aioli Recipes

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GRAND AIOLI



Grand Aioli image

This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your aioli with any vegetables or seafood you like-consider this a good starting point.

Provided by Anna Stockwell

Categories     Dinner     Party     Spring     Summer     Shrimp     Potato     Mayonnaise     Garlic     Green Bean     Dip     Egg

Yield 6 servings

Number Of Ingredients 16

1 pound baby new potatoes
Kosher salt
1 pound green beans, trimmed
3 large eggs
10 ounces large shrimp, peeled, deveined, tails left on
3 garlic cloves
4 large egg yolks
2 tablespoons (or more) fresh lemon juice
1 teaspoon Dijon mustard
1 cup grapeseed oil
1 cup olive oil
1 or 2 heads of endive, leaves separated
3 romaine hearts or heads of Little Gem lettuce, quartered
2 bunch breakfast radishes
4 mini seedless cucumbers, sliced
1 pint cherry tomatoes

Steps:

  • Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
  • Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer beans to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
  • Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Using a slotted spoon, transfer eggs to ice water; reserve hot water in pot. Chill eggs until cold, about 5 minutes. Peel; set aside, reserving bowl of ice water.
  • Return water to a boil, add shrimp, and cook just until pink, about 3 minutes. Transfer to ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
  • Meanwhile, pulse garlic in a food processor until finely chopped. Add egg yolks, lemon juice, and mustard; season with salt, then process to combine. With the motor running, slowly pour in grapeseed oil a few drops at a time. After about 1/4 cup has been added, scrape down sides of bowl with a rubber spatula. Continue to add grapeseed oil with the motor running, then add olive oil and process until combined. If sauce is too thick, add water 1 Tbsp. at a time. Taste and add more salt and lemon juice, if needed.
  • Transfer aioli to a serving bowl. Arrange potatoes, green beans, shrimp, halved eggs, endive, romaine, radishes, cucumbers, and tomatoes on a platter and serve alongside.
  • Do Ahead
  • Potatoes, green beans, and eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Aioli can be made 1 day ahead. Transfer to an airtight container and chill.

LE GRAND AIOLI



Le Grand Aioli image

For those interactive group-gathering festive meals that first come to mind - fondue, say, or raclette - you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame. Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It's just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise. Since the meal is served at room temperature - neither hot nor cold - it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down. The only exertion involved once you set it out is passing the cold wine.

Provided by Gabrielle Hamilton

Categories     main course

Time P1DT20m

Yield 6 servings

Number Of Ingredients 25

1 1/2 pounds cod fillets, skin removed
Kosher salt
1 pound baby red or mixed beets, trimmed and scrubbed
Extra-virgin olive oil
Freshly ground black pepper
2 tablespoons red-wine vinegar
14-16 new or fingerling potatoes, scrubbed
1/2 pound green beans, stem end trimmed
1/2 pound yellow wax beans, stem end trimmed
1 pound baby zucchini
6 eggs
1 bunch French breakfast radish, large leaves trimmed
3 heads gem lettuce
2 pounds mussels
1 clove garlic, slivered
1 shallot, chopped
3 sprigs thyme
Pinch of red chile flakes
1/2 cup white wine
3 cloves garlic, plus more to taste
1 large egg
1 large egg yolk
Juice of 1 lemon, plus more to taste
Kosher salt
1 1/2 cups blended oil

Steps:

  • On the night before you serve the grand aioli, gently season the cod with kosher salt on both sides; cover, and refrigerate overnight.
  • Preheat oven to 400. Place beets in a small roasting pan. Coat the beets in 4 tablespoons of olive oil, and season with salt and pepper, to taste. Add the red-wine vinegar and 4 tablespoons water to the pan. Cover with foil, and roast until beets are tender, approximately 1 hour. Check beets halfway through cooking, and add more olive oil and water if the roasting pan looks dry. Remove beets from oven, and uncover the pan. Cover the beets with a clean kitchen towel, and let them stand at room temperature until cool enough to handle. Using the kitchen towel (or paper towels) to help you, rub off the outer skin of the beets. Peeling the beets while they are still quite warm makes the otherwise difficult task easy. Set aside the peeled beets until completely cool, then halve or quarter, depending on the size.
  • Meanwhile, fill a large pot with water, and bring to a boil. Season aggressively with salt. In this case you want the water even saltier than the sea. It should nearly make you pucker when you taste it. Be sure to taste it!
  • Lower the heat so that the water is at an energetic simmer. Add the potatoes, and cook until easily pierced with a skewer, approximately 12 minutes. Remove from the simmering water with a slotted spoon, and transfer to a sheet tray lined with a clean kitchen towel to cool.
  • Add the green beans and wax beans to the simmering water, and cook until tender, 4 to 5 minutes, depending on thickness. Remove using a slotted spoon, and transfer to the sheet tray to cool.
  • Add the zucchini to the simmering water, and cook until just tender, about 5 minutes. Remove with slotted spoon, and transfer to the sheet tray to cool.
  • Turn the heat up on the pot of water, returning it to an aggressive boil. Gently lower the eggs into the boiling water using a slotted spoon, being careful not to crack their shells. Cook 10 minutes. Remove the eggs from the water, and peel them quickly under cool running tap water. Cut them in half lengthwise.
  • Once the vegetables are cool, slice the potatoes in half. If the zucchini are very small, you can leave them whole, otherwise halve or quarter them lengthwise.
  • Fill a large bowl with cold water, and drop in the radishes. Agitate the radishes to help shake loose any sand, then let it settle on the bottom of the bowl. Lift the radishes out, and set aside. Repeat this process 2 or 3 more times, using fresh water each time, until the radishes are clean and free of sand. Let dry, then halve or quarter, depending on their size.
  • Cut the little gem lettuces in half, and drop into a large bowl of cold water. There should be enough room in the bowl so that the lettuces float easily in a single layer. Let stand for 5 minutes so that any sand drops to the bottom of the bowl, then gently lift the lettuces out, and set aside. Repeat this process 2 more times, using fresh water each time, until the lettuces are clean and free of sand. Pat dry or spin gently in a salad spinner.
  • Scrub the mussels under running water, and debeard them. Heat 2 tablespoons olive oil over medium-high in a pot large enough to hold the mussels in a single layer. When the oil starts to shimmer, add the garlic, shallot, thyme sprigs and chile flakes. Let the aromatics toast, but not brown, stirring constantly, about 2 minutes.
  • Add the mussels, then pour in the wine. Cover the pot with a tightfitting lid, and steam 2 minutes. Check the mussels, and remove any that have opened to a platter. Continue cooking, removing each mussel as it opens so they do not overcook. Discard any that do not open after 10 minutes. Set mussels aside to cool.
  • Arrange a steamer basket in a large pot, and fill with 1/2 inch of water; bring to a simmer. Arrange cod in steamer (cut into large pieces, if necessary), and cover with the lid or foil. Gently steam until just cooked through, about 7 minutes. Remove the cod from the steamer, and set aside to cool.
  • Grate the garlic into the bowl of a food processor using a microplane. Add the whole egg, egg yolk, lemon juice, 1 tablespoon of water and a generous pinch of kosher salt. With the processor running, slowly drizzle in the oil. The aioli will start to thicken and emulsify after a few minutes. If the aioli is too thick, add another tablespoon of water to loosen. Taste the aioli, and adjust for seasoning, adding more salt, lemon juice or microplaned garlic, as needed.
  • On several large platters arrange all the beautiful ingredients in neat but loose bundles. Serve with the aioli for dipping.

LE GRAND AIOLI



Le Grand Aioli image

In the Provencal tradition, we served the aioli on a large plate and surrounded it with a colorful array of dipping items, such as celery, fingerling potatoes, hard-boiled eggs, and blue-crab claws. Use whatever is fresh in your local market.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1 cup aioli

Number Of Ingredients 8

2 cloves garlic
3 large egg yolks
Coarse salt
1/2 teaspoon Dijon mustard
1/4 cup canola oil
Juice of 1 lemon
1/2 cup extra-virgin olive oil
2 teaspoons cold water

Steps:

  • Mince garlic in the bowl of a food processor fitted with the metal blade. Add egg yolks, a pinch of salt, and mustard; process to combine. With machine running, slowly pour in about half the canola oil through the feed tube, a few drops at a time. Stop to make sure the sauce is thickening, and scrape sides of the bowl with a rubber spatula.
  • Add 4 teaspoons lemon juice. Resume processing; slowly pour in remaining canola oil and the olive oil. Season with salt and remaining lemon juice, and add the water; process 10 seconds more. If serving immediately, transfer to serving bowls.

GRAND GREEN AIOLI



Grand Green Aioli image

"Le grand aioli" is a classic Provençal meal of vegetables and steamed seafood, centered on a rich and lemony garlic-laden aioli for dipping. Here, the sauce is vibrant with fresh parsley. This summery dish features a colorful mix of crunchy vegetables and crisp lettuces alongside steamed nutty edamame, to keep it vegetarian. But poached shrimp, rotisserie chicken, canned tuna and hard-boiled eggs would all be welcome for dipping. Very little cooking is required - just some quick boiling - making this perfect for a stress-free weeknight dinner or a celebratory get-together. Leftover aioli is a terrific sandwich spread, as well as a versatile dressing for roasted potatoes or pasta salad. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Kay Chun

Categories     dips and spreads, vegetables, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 pound frozen edamame in pods
8 ounces small heads of lettuce (such as Little Gem, endive or romaine), leaves separated
2 large egg yolks
2 garlic cloves, peeled
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
1/2 cup safflower or canola oil
1 packed cup flat-leaf parsley leaves

Steps:

  • Prepare the vegetables: Bring a large pot of salted water to a boil. Add edamame and boil until tender, about 5 minutes. Using a slotted spoon or spider, transfer edamame to a bowl and cover to keep warm. Fill a bowl with ice water if using green beans, asparagus or snap peas. Add green beans and asparagus to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Cook snap peas, if using, for 1 minute, adding to the green beans and asparagus during the last minute of cooking. Drain and transfer vegetables to the ice water to cool, then drain again. Other vegetables should be served raw.
  • Make the aioli: In the bowl of a food processor or blender, combine the egg yolks, garlic, mustard, lemon juice, salt, pepper and ¼ cup water. With the machine running, slowly drizzle in the olive oil and safflower oil until well blended. Add the parsley and purée until smooth. Transfer the aioli to a bowl. It can be covered and refrigerated for up to 3 days.
  • Arrange the vegetables and lettuce leaves on a large serving platter. Serve with the edamame and aioli.

GRAND AIOLI



Grand Aioli image

The grand aioli of Provence, a classic dish of simply poached seafood and vegetables, is as unassuming as some of the sauvignon blancs we tasted.But an assertive garlic sauce alongside it becomes a game changer. And when artfully arranged, the array of yellow, orange, green and black has uncommon eye appeal, letting it anchor a summer dinner with relatively little effort.Plan the preparation so you can serve everything just tepid. Everything, that is, except the wine, which must be well chilled and should be poured freely.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 8 servings

Number Of Ingredients 14

2 large cloves garlic, peeled
2 large eggs
2 lemons, 1/2 of one juiced
1 1/2 cups extra virgin olive oil, more for drizzling
3 tablespoons minced fennel fronds
Salt
24 small fingerling potatoes
24 baby carrots not the kind in bags, peeled
1/2 pound haricots verts, trimmed
1 fennel bulb, trimmed and quartered
2 cups dry white wine
3 dozen mussels, scrubbed
2 1/2 pounds skinless cod or hake fillets
Niçoise olives

Steps:

  • Turn on a food processor, drop garlic in through feed tube and process until minced. Add eggs, then quickly add lemon juice. Slowly drizzle in olive oil to make a loose mayonnaise. Turn off machine and fold in minced fennel fronds. Season with salt. Transfer this aioli to a serving dish, cover and refrigerate.
  • Place potatoes in a saucepan big enough for all the vegetables; cover with water. Over high heat, bring to a boil, reduce heat and simmer 10 minutes. Add carrots and cook 3 minutes. Add haricots verts and cook 2 minutes more, then add the fennel bulb. Cook 5 minutes more. Drain. Arrange carrots and haricots verts on a large platter. Cut potatoes in half vertically and slice fennel. Place on platter, leaving room for seafood.
  • Bring 1 cup wine to a simmer in a pan large enough to hold seafood in a single layer. Add mussels; cover and cook until they open. Scoop mussels from pan, leaving liquid. Add fish to pan, cutting it in pieces as needed to fit the pan. Add enough wine to cover fish, bring to a simmer, cover, cook 5 minutes. Set aside and let it cool in pan 10 minutes.
  • Drain fish, cut to serving size and arrange on platter. Add mussels, in their shells, to platter. Cut remaining lemons into wedges and add. Scatter olives about. Drizzle fish and potatoes with a little oil and season with salt. Scoop aioli into a bowl and serve alongside.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 1 gram, Sodium 1233 milligrams, Sugar 6 grams, TransFat 0 grams

GRAND AIOLI



Grand Aioli image

Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.

Provided by Chris Morocco

Categories     Bon Appétit     Egg     Mayonnaise     Garlic     Vegetable     Appetizer     Hors D'Oeuvre     Spring     Shrimp

Yield 4 servings

Number Of Ingredients 8

2 large egg yolks
1 tsp. Dijon mustard
1 garlic clove, finely grated
Pinch of kosher salt
3/4 cup extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 lb. vegetables (such as blanched long beans, wax beans,and/or sugar snap peas; sliced cucumbers; cherry tomatoes; radishes; and/or boiled fingerling potatoes)
1 1/2 lb. protein (such as sliced ham, cooked shrimp, and/or boiled eggs)

Steps:

  • Combine egg yolks, mustard, garlic, and a pinch of salt in a medium bowl set on top of a kitchen towel laid across a small heavy pot (this setup will anchor the bowl while you whisk so you have a free hand for pouring). Whisking constantly, add oil to egg mixture, starting with just a few drops and gradually increasing amount to a fine steady stream. Stop adding if there is any unincorporated oil in the bowl; going slow is key. Keep whisking until emulsified, then whisk in lemon juice. Taste and season aioli with more salt if needed. Serve with vegetables and proteins of choice.

LE GRAND AIOLI



Le Grand Aioli image

Provided by Food Network

Categories     appetizer

Time P1DT30m

Number Of Ingredients 14

1 pound salt cod
1 whole bulb garlic
1 egg yolk*
1 cup extra-virgin olive oil
Salt and pepper
2 large artichokes, blanched in salted water
1 head cauliflower, blanched in salted water, cut into bite sized pieces
2 hard boiled eggs, halved
4 large fingerling or new potatoes, cooked through in salted water, cut into bite sized pieces
1 large red beet, roasted at 400 degrees until tender, cut into bite sized pieces
2 large vine ripened tomatoes, quartered
20 green beans, blanched in salted water
10 baby carrots, blanched in salted water
1 baguette

Steps:

  • The salt cod needs to soak in fresh cold water in the refrigerator for 24 hours. The water should be changed several times. Remove from the water and break into pieces. The rest of the components of the platter can be started a day in advance as well. Start with the aioli by preheating your oven to 350 degrees. Wrap the bulb of garlic in a piece of aluminum foil with a few drops of olive oil. Bake for about 30 minutes or until tender. Allow to cool completely and then squeeze out the garlic into a mixing bowl. Add the egg yolk and slowly whisk in the olive oil. Season with salt and pepper and put in the refrigerator.
  • The day of you picnic, simply make sure all the vegetables are in bite size pieces. For the artichoke, clean and cut in half lengthwise. Rub with olive oil and place on a hot grill for about 5 minutes.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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