Le Grand Aïoli from Provence
It is a perfect hot-weather dish. As the weather cools, serve the vegetables and seafood warm. A classic Aioli meal is much like fondue; it should take time to savour.
Ingredients
- 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
Instructions
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
Notes
Other optional ingredients: boiled eggs, boiled new potatoes, red and yellow peppers.
Tried this recipe?Let us know how it was!