Fish & SeafoodMain CourseProvencal RecipesTaste

Le Grand Aïoli from Provence

Aioli is a garlic mayonnaise it is a Provencal classic typically served on Fridays – le Grand Aïoli – although you can often find it on menus any day of the week. This meal is not complicated and you can change the ingredients depending on what is in season at the time.


Grand Aïoli Provencal Classic Aioli Provence Recipes @GingerandNutmeg

Le Grand Aïoli from Provence

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.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine French
Servings 6 people


  • 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
  • 30 Green Beans wash and remove the ends
  • 3 Large Egg Yolks
  • 3 1/2 Cups Canola Oil
  • 1 Whole lemon sliced for the platter
  • 2-3 tbsp olive oil
  • 3-4 cloves garlic crushed
  • Salt and Pepper to taste


To prepare the Garlic Mayonnaise

  • Separate the eggs yolks and discard the whites
  • Add the crushed garlic
  • 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.
  • Add the olive oil, salt and pepper at the end, mix well

To Prepare Ingredients for the Serving Platter

  • Start several pots of boiling water on the stove top
  • Poach the shrimp until they are pink (3-4 minutes), remove from heat, drain and put aside
  • Boil the carrots until tender, remove from heat, drain and put aside
  • Steam the green beans until tender (about 6-8 minutes), drain and put aside
  • Steam the cauliflower until tender, drain and put aside
  • Boil the artichokes for about 15 minutes, cut in half, remove the inner heart, put aside
  • When all the ingredients are ready you can arrange on a serving platter


Other optional ingredients: boiled eggs, boiled new potatoes, red and yellow peppers.
Tried this recipe?Let us know how it was!

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Visit Aix-en-Provence the Provencal City of Water Fountains

Next post

Marseille Euro Capital of Sport 2017

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.