Le Grand Aïoli from Provence
Recipe type: Main Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
This meal is not complicated, other than the timing. You can change the ingredients depending on what is in season. As the weather cools you can serve the vegetables and seafood warm. A classic Aioli meal is much like a fondue, it should take time to savour. Other optional ingredients: boiled eggs, boiled new potatoes, red and yellow peppers. NOTE: there is much debate over the best aioli sauce and how to make it. Each cook has their preference...by hand, by mixer, with a squeeze of lemon or not. Have some fun and enjoy.
  • 40 Large Shrimp, peeled (tails on) and cleaned
  • 12 Medium Carrots, peeled and cut in half
  • 1 Head Cauliflower, remove the leaves and cut in bite size pieces
  • 6 Small Artichokes, outer leaves removed
  • 25-30 Green Beans, remove the ends
  • 3 Large Egg Yolks
  • 3½ cups (1 L) Canola Oil
  • 1 Whole Lemon, slices for the platter and an optional squeeze for the sauce
  • 2-3 Tablespoons Olive Oil
  • 3-4 cloves Garlic, crushed
  • To Taste Salt and Pepper
  1. To prepare the Garlic Mayonnaise:
  2. Separate the eggs yolks and discard the whites
  3. Add the crushed garlic
  4. Beat the eggs with a hand mixer on medium heat while slowly adding the canola, it will take a few minutes for the blended ingredients to start to create some volume. Be patient.
  5. Add the olive oil, salt and pepper at the end, mix well
  6. Prepare the ingredients and the serving platter: Start several pots of boiling water on the stove top
  7. Poach the shrimp until they are pink (3-4 minutes), remove from heat, drain and put aside
  8. Boil the carrots until tender, remove from heat, drain and put aside
  9. Steam the green beans until tender (about 6-8 minutes), drain and put aside
  10. Steam the cauliflower until tender, drain and put aside
  11. Boil the artichokes for about 15 minutes, cut in half, remove the inner heart, put aside
  12. When all the ingredients are ready you can arrange on a serving platter
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2016/05/aioli-on-fridays-in-provence