Le Grand Aïoli, made simple

Le Grand Aïoli. This classic dish is everything I love about summer dining in the South of France. A sophisticated take on a dipping platter with summer vegetables, seafood and a delicious homemade garlicky mayonnaise. Each individual ingredient shines beautifully and the presentation is artful yet casual. Perfect for a luxurious picnic or a long lunch outdoors accompanied by chilled glasses of Provençal Rosé. Le Grand Aïoli is a wonderful dish to share with loved ones. On the 10th of July at 3pm EST I taught a live Zoom cooking class, in partnership with Alliance Française Washington, DC where I walked participants through each step to making Le Grand Aïoli. Just in time for Bastille Day celebrations! If you haven't already tried to make my Baguettes for Beginners Recipe, we also made Baguettes in this class.

Click the button below to watch the recording on YouTube:

Le Grand Aïoli Cooking Class

Learn to cook Le Grand Aïoli and you really learn 5 recipes in one. The skills you will learn in this recipe will teach you how to perfectly blanch vegetables, how to steam mussels in a fragrant Rosé reduction, how to boil shrimp in a perfumed saffron broth and how to poach cod in milk for the most tender, delicious piece of fish you can imagine. And last, but certainly not least, you will learn to make the Aïoli sauce from scratch – a thick, garlicky mayonnaise that you will want to eat on everything!

Frequently Asked Questions:

Equipment Needed

Le Grand Aïoli requires a few pots of different sizes to individually cook the vegetables and a food processor for making the Aïoli. You can do like I did and try to make the Aïoli with a pestle & mortar, but you will need a big mortar. Mine was not nearly big enough and I ended up transferring to my trusty food processor.

Sauce pan for small vegetables like this All-Clad. I use this one to blanch the garlic as well as the peas.

5 Quart Oval – I love this size for cooking the mussels, the shrimp and the cod.

16 QT stock pot – This pot is perfect for the potatoes and the beets.

8 QT Stock pot – I use this for cooking the broccoli, the artichokes, the cauliflower and the green beans

With all the prep work for the vegetables, it makes a difference to have a strong, large sturdy cutting board. I love this one because it fits into the dishwasher and doesn’t warp. This is the number one requested link from viewers of my stories on Instagram. The grooves around the side also help to keep my countertop clean.

How to make Le Grand Aïoli, step by step

Ingredient list:

L’Aïoli (oh, what a sauce!)

• 4 cloves of garlic
• 2 egg yolks
• 2 medium potatoes
• 8 tbsp of Olive Oil

Les Protéines / Proteins

• 4 eggs
• 2 lbs mussels (ask the fish counter to clean the mussels for you). You can also use frozen and defrost under running cold water before using
• 4 pieces of Cod (4-6 oz)  Same here- frozen works, just let defrost before poaching

Les Légumes / Vegetables:

**note** there are MANY variations of the vegetables that are used in a Grand Aïoli. As it is a summer dish – my suggestion is to buy what is fresh and in season. Feel free to add or subtract vegetables based on what you love and what you can find. Your local farmer’s market is the perfect place to find seasonal vegetables for your Grand Aïoli!

Le Chef Sébastien uses the vegetables listed below in his Aïoli because they are also the ones his Grandmother uses at home in Toulon, France. Who am I to argue with tradition like that?

For 4 people

• 8 oz French Green Beans, fresh
• 8 new potatoes
• 6 oz Snow Peas
• 1 bunch of Carrots (the smaller the better – count about 2 small carrots per person)
• 1 bunch of broccoli
• 1 head of cauliflower
• 2 large artichokes
• 3 large beets
• 12 baby zucchini or 3 large zucchinis
• 8 radishes

Les Épices /Spices

(please note that the spices measurements don’t have to be exact – we are using the spices to flavor the broth that we are cooking the mussels/shrimp or cod in.)

• 1 whole head of garlic
• 4 sprigs of thyme
• 2 pinches of anise
• 1 star anise
• 1 lemon
• 1 pinch coriander seeds
• 2 sprigs fresh basil
• small bunch fresh coriander
• 3 bay leaves
• 1 pinch Herbes de Provence (use thyme and oregano if you don’t have Herbes de Provence)
• 1 pinch saffron
• 1 cup dry Rosé wine
• Olive oil

Cooking Le Grand Aïoli is actually simpler than you think - it just requires keeping track of several pots at the same time! Follow the recipe card below, set your timer and you will be able to make Le Grand Aïoli beautifully on your first try.

Watch the replay of the live Zoom Cooking Class with Alliance Française Here

Le Grand Aïoli, made simple

★★★★★ 5 from 1 reviews

• Author: lechefswife
• Prep Time: 30
• Cook Time: 45
• Total Time: 1 hour 15 minutes
• Yield: 4 1x
• Category: mains
• Method: poaching
• Cuisine: French

Print Recipe

Pin Recipe

---

Description

Le Grand Aïoli. This classic dish is everything I love about summer dining in the South of France. A sophisticated take on a dipping platter with summer vegetables, seafood and a delicious homemade garlicky mayonnaise. Each individual ingredient shines beautifully and the presentation is artful yet casual. Perfect for a luxurious picnic or a long lunch outdoors accompanied by chilled glasses of Provençal Rosé.

---

Ingredients

Scale 1x2x3x

L’Aïoli sauce for dipping

• 4 cloves of garlic
• 2 egg yolks
• 2 medium potatoes
• 8 tbsp of Olive Oil

Les Protéines / Proteins

• 4 eggs
• 2 lbs mussels (ask the fish counter to clean the mussels for you). You can also use frozen and defrost under running cold water before using
• 4 pieces of Cod (4-6 oz)  Same here- frozen works, just let defrost before poaching

Les Légumes / Vegetables:

For 4 people

• 8 oz French Green Beans, fresh
• 8 new potatoes
• 6 oz Snow Peas
• 1 bunch of Carrots (the smaller the better – count about 2 small carrots per person)
• 1 bunch of broccoli
• 1 head of cauliflower
• 2 large artichokes
• 3 large beets
• 12 baby zucchini or 3 large zucchinis
• 8 radishes

Les Épices /Spices

(please note that the spices measurements don’t have to be exact – we are using the spices to flavor the broth that we are cooking the mussels/shrimp or cod in.)

• 1 whole head of garlic
• 4 sprigs of thyme
• 2 pinches of anise
• 1 star anise
• 1 lemon
• 1 pinch coriander seeds
• 2 sprigs fresh basil
• small bunch fresh coriander
• 3 bay leaves
• 1 pinch Herbes de Provence (use thyme and oregano if you don’t have Herbes de Provence)
• 1 pinch saffron
• 1 cup dry Rosé wine
• Olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

Aïoli Sauce:

Peel 4 cloves of garlic. Put them in a small sauce pan with 2 cups of cold water. Bring to a boil. Let boil for 1 minute. Strain the garlic and then put them back into the sauce pan with a fresh 2 cups of cold water. Bring to a boil. Strain and repeat 2 more times. **This is Le Chef's tip for removing the bitterness from garlic - the end result is a garlic aïoli that tastes more sweet then acrid. Trust me, it is worth it!**

Mix the 2 egg yolks, 2 cooked potatoes (peeled) and 4 tablespoons of olive oil in a food processor. Add the remaining 4 tablespoons of olive oil little by little until the desired consistency is acheived. The sauce should resemble a thick mayonnaise. Set aside.

Vegetable preparations

(I suggest preparing the vegetables the day before to save yourself the stress. The vegetables are just as good served chilled). For la Mise en Place (the set up) I like to put a pot on each burner and also prepare an ice bath for the vegetables to keep them crispy. (a large mixing bowl with cold water and ice works perfectly). You plunge the cooked vegetables into the ice bath and then remove them with tongs a few seconds later.

4 eggs hardboiled 8 minutes for a jammy yolk (or 10 minutes if you prefer your egg yolk more well done)

8 potatoes boiled until they are tender (you should be able to stick a knife in them easily) Start with cold water, enough to cover the potatoes, (always when cooking potatoes!) then bring to a boil and let simmer about 35 minutes.

Green beans - boil for 5 minutes then dip in your ice bath. Set aside.

Snow peas - boil for 3 minutes then plunge in the ice bath. Set aside

Carrots - peel and boil for 10 minutes then plunge in the ice bath. Set aside.

Broccoli - boil for 10 minutes then plunge in the ice bath. Set aside.

Cauliflower - chop the base off the head of cauliflower and then plunge the whole head (florets side down) in a sauce pan of boiling water - allow to cook for 10 minutes. It is much easier to remove the florets once the cauliflower is cooked. Game changer!

2 Artichokes - boil in water with slices of lemon for 10 minutes. remove.

3 large beets - boil for 3o minutes starting in cold water like with the potatoes.

12 baby zucchini - boil for 10 minutes. plunge in the ice bath.

8 radishes - clean and slice in half if they are the large, round radishes - leave whole if they are the small, French Radishes.

Milk poached Cod:

Bring 2 cups of Milk and 2 cups of Water to a slow simmer in a deep sauce pan. Add in 2 whole bay leaves, 2 garlic cloves skin on and 2 branches of thyme. Add the filets of Cod. Allow to simmer in the milk broth for about 8 minutes until done.

Rosé Mussels:

In a pot (a pasta pot works great for this!) heat 2 tablespoons of olive oil. Throw in  3 cloves of garlic, finely chopped, 2 branches of thyme (whole), 1 pinch of anise, 1 pinch of herbes de Provence. Sautée for a minute. Add the mussels. Pour in 1 cup of Rosé wine. Put the lid on the pot and allow to simmer for 5 minutes over medium high heat. Take the pot off the heat and set aside.

Saffron Shrimp

Bring 4 cups of water in a pot to boil with 1 pinch of anise, 1 pinch of saffron, 1 star anise, 1 bay leave, 3 slices of lemon, 1 pinch of coriander and a few basil leaves. Allow to simmer for 2 minutes then add shrimp (shells on). Boil for 3 minutes, stirring occasionally. Remove shrimp from boiling water and plunge in ice bath.

Assembling the Grand Aïoli.

Feel free to get creative! You can make one big platter, 2 medium sized platters (1 per couple - great for socially distanced get togethers) or individual plates. Arrange the vegetables and seafood to your liking. Serve the aïoli sauce on the side. 

Bon Appétit!

---

Notes

**note** there are MANY variations of the vegetables that are used in a Grand Aïoli. As it is a summer dish – my suggestion is to buy what is fresh and in season. Feel free to add or subtract vegetables based on what you love and what you can find. Your local farmer’s market is the perfect place to find seasonal vegetables for your Grand Aïoli!

Le Chef Sébastien uses the vegetables listed in the recipe in his Aïoli because they are also the ones his Grandmother uses at home in Toulon, France. Who am I to argue with tradition like that?

Keywords: grand aïoli, french cooking, milk poached Cod, steamed mussels, boiled shrimp, blanched vegetables

Au plaisir mes amis,

** This post is not sponsored. All items listed are indeed my own. However, this post includes affiliate links which means I receive a small commission from qualifying purchases, at no cost to you. I hope you find the information I compiled useful and I thank you for supporting my business**