GRAND AIOLI MADE SIMPLE

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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.

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

Ingredients

for the 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!**

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.

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.

ASSEMBLING:

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.

SWIPE UP FOR THE FULL RECIPE

FRENCH TOAST

SMOKED SALMON TARTINE

WHAT TO SERVE WITH ROAST CHICKEN

MORE RECIPES:

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French cooking, made simple