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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
Print Recipe
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.
Servings Prep Time
6 people 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 people 30 Minutes
Cook Time
30 Minutes
Grand Aïoli Provencal Classic Aioli Provence Recipes @GingerandNutmeg
Le Grand Aïoli from Provence
Print Recipe
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.
Servings Prep Time
6 people 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 people 30 Minutes
Cook Time
30 Minutes
Ingredients
Servings: people
Instructions
To prepare the Garlic Mayonnaise
  1. Separate the eggs yolks and discard the whites
  2. Add the crushed garlic
  3. 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.
  4. Add the olive oil, salt and pepper at the end, mix well
To Prepare Ingredients for the Serving Platter
  1. Start several pots of boiling water on the stove top
  2. Poach the shrimp until they are pink (3-4 minutes), remove from heat, drain and put aside
  3. Boil the carrots until tender, remove from heat, drain and put aside
  4. Steam the green beans until tender (about 6-8 minutes), drain and put aside
  5. Steam the cauliflower until tender, drain and put aside
  6. Boil the artichokes for about 15 minutes, cut in half, remove the inner heart, put aside
  7. When all the ingredients are ready you can arrange on a serving platter
Recipe Notes

Other optional ingredients: boiled eggs, boiled new potatoes, red and yellow peppers.

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Carolyne Kauser-Abbott

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 was at six-months old, 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).

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