Easy Le Grand Aïoli 

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Le Grand Aïoli, a sophisticated take on a dipping platter with summer vegetables, seafood and a delicious homemade garlicky mayonnaise.

L’AÏOLI SAUCE FOR DIPPING: Garlic Egg yolks Potatoes Olive Oil LES PROTÉINES / PROTEINS: Eggs Mussels Cod 

Ingredients

STEP 1

Aïoli Sauce: Peel 4 cloves of garlic. Put them in a small sauce pan with 2 cups of cold water. Bring to a boil.

STEP 2

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.

STEP 3

Mix the 2 egg yolks, 2 cooked potatoes (peeled) and 4 tablespoons of olive oil in a food processor.

STEP 4

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.

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