Best 4 Grand Aioli Recipes

GRAND AIOLI

Steps:

• Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
• Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer beans to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
• Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Using a slotted spoon, transfer eggs to ice water; reserve hot water in pot. Chill eggs until cold, about 5 minutes. Peel; set aside, reserving bowl of ice water.
• Return water to a boil, add shrimp, and cook just until pink, about 3 minutes. Transfer to ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
• Meanwhile, pulse garlic in a food processor until finely chopped. Add egg yolks, lemon juice, and mustard; season with salt, then process to combine. With the motor running, slowly pour in grapeseed oil a few drops at a time. After about 1/4 cup has been added, scrape down sides of bowl with a rubber spatula. Continue to add grapeseed oil with the motor running, then add olive oil and process until combined. If sauce is too thick, add water 1 Tbsp. at a time. Taste and add more salt and lemon juice, if needed.
• Transfer aioli to a serving bowl. Arrange potatoes, green beans, shrimp, halved eggs, endive, romaine, radishes, cucumbers, and tomatoes on a platter and serve alongside.
• Do Ahead
• Potatoes, green beans, and eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Aioli can be made 1 day ahead. Transfer to an airtight container and chill.

LE GRAND AIOLI

Steps:

• Mince garlic in the bowl of a food processor fitted with the metal blade. Add egg yolks, a pinch of salt, and mustard; process to combine. With machine running, slowly pour in about half the canola oil through the feed tube, a few drops at a time. Stop to make sure the sauce is thickening, and scrape sides of the bowl with a rubber spatula.
• Add 4 teaspoons lemon juice. Resume processing; slowly pour in remaining canola oil and the olive oil. Season with salt and remaining lemon juice, and add the water; process 10 seconds more. If serving immediately, transfer to serving bowls.

GRAND AIOLI

Steps:

• Combine egg yolks, mustard, garlic, and a pinch of salt in a medium bowl set on top of a kitchen towel laid across a small heavy pot (this setup will anchor the bowl while you whisk so you have a free hand for pouring). Whisking constantly, add oil to egg mixture, starting with just a few drops and gradually increasing amount to a fine steady stream. Stop adding if there is any unincorporated oil in the bowl; going slow is key. Keep whisking until emulsified, then whisk in lemon juice. Taste and season aioli with more salt if needed. Serve with vegetables and proteins of choice.

GRAND AIOLI

Steps:

• Turn on a food processor, drop garlic in through feed tube and process until minced. Add eggs, then quickly add lemon juice. Slowly drizzle in olive oil to make a loose mayonnaise. Turn off machine and fold in minced fennel fronds. Season with salt. Transfer this aioli to a serving dish, cover and refrigerate.
• Place potatoes in a saucepan big enough for all the vegetables; cover with water. Over high heat, bring to a boil, reduce heat and simmer 10 minutes. Add carrots and cook 3 minutes. Add haricots verts and cook 2 minutes more, then add the fennel bulb. Cook 5 minutes more. Drain. Arrange carrots and haricots verts on a large platter. Cut potatoes in half vertically and slice fennel. Place on platter, leaving room for seafood.
• Bring 1 cup wine to a simmer in a pan large enough to hold seafood in a single layer. Add mussels; cover and cook until they open. Scoop mussels from pan, leaving liquid. Add fish to pan, cutting it in pieces as needed to fit the pan. Add enough wine to cover fish, bring to a simmer, cover, cook 5 minutes. Set aside and let it cool in pan 10 minutes.
• Drain fish, cut to serving size and arrange on platter. Add mussels, in their shells, to platter. Cut remaining lemons into wedges and add. Scatter olives about. Drizzle fish and potatoes with a little oil and season with salt. Scoop aioli into a bowl and serve alongside.