Le Grand Aioli is a Provencal Classic Recipe
Aioli (aïoli) is a popular sauce in the South of France. Made with olive oil, potato and egg yolk, the recipe for this garlic mayonnaise follows. Le Grand Aioli describes the main course where the aioli sauce compliments a selection of seasonal vegetables and fish. This recipe easy to prepare, but allow enough time as each vegetable should be cooked separately to ensure they are not overcooked. Traditionally cod is the fish for the Grand Aioli. Although, feel free to substitute the cod for anything else you like including shellfish.
Le Grand Aioli is frequently featured on restaurant menus on Fridays. This tradition harkens back to the religious custom of eating only fish on the last day of the work week. Why wait for Friday?
Serve this main course to your guests with some crisp rosé or white wine and enjoy. Serve this dish as shown on individual plates, or family style on a large platter.
Grand Aioli is a Provencal Classic
Allow enough time as each vegetable should be cooked separately to ensure they are not overcooked. The dish can be served warm or at room temperature making it a perfect main course for hot days too.