Grand Aioli
User Reviews
5.0
39 reviews
Excellent
Grand Aioli
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Grand aioli is an elegant French dinner platter anchored by a garlicky dip surrounded by crisp veggies, halved eggs, shellfish, and crusty bread.
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Ingredients
aioli
- 2/3 cup olive oil Note: I recommend using a mild or 'pure' olive oil as opposed to an extra virgin which can make your aioli too strong or even bitter tasting.
- 1 large egg Note: use a pasteurized egg if you are worried about consuming raw eggs.
- 3-4 cloves garlic
- 1 tsp lemon juice
- Pinch salt
- a pinch of saffron, optional
grand aioli platter ~ amounts are just suggestions
- 8 lices Toasted Bread
- 12 cooked mussels
- 12 cooked shrimp
- 3 cooked baby golden beets, peeled, and quartered
- 4 cooked baby potatoes, halved
- 2 cooked eggs, halved or quartered
- 8-10 raw or lightly steamed string beans or yellow wax beans, trimmed
- 8-10 raw or lightly steamed thin asparagus, trimmed
- 4 raw baby carrots, trimmed and peeled
- 2 baby cucumber cut into spears
- 1 raw chioggia beet (candy cane beet) peeled and thinly sliced
- 10 radishes, any type, trimmed and left whole, or halved.
- 3 mini bell peppers, halved and seeded
- 4 cherry tomatoes
- 1/2 small head radicchio, cut into thin wedges Note: substitute endive leaves
Instructions
aioli sauce
- To make the aioli, put the egg, oil, garlic, lemon juice, salt, and saffron, if using, in a small container that just fits the head of your immersion blender. Place the head of the blender at the bottom of the jar and blend. When the mixture emulsifies and becomes thick wiggle the blender head around a bit to get all the oil incorporated. Taste the aioli to adjust the lemon juice or salt. Refrigerate until chilled. Note: this can be made a day ahead.
grand aioli platter
- If you would like to prep your ingredients ahead of time many of the veggies can be prepped and kept under a damp paper towel and plastic wrap in the refrigerator the morning before you are planning to serve. The eggs can be cooked at this time (do not slice in half yet) and the shellfish as well.
- When you are ready to serve, place the aioli in a small bowl on your platter. Arrange your veggies, fish, and crusty bread in groups around the dip.
- Serve asap while everything is nice and cold. Provide small plates and a spoon for the aioli so people can 'graze'.
Notes
- An alternative to making your own aioli is to blend the garlic, lemon juice, and salt with 1 cup of ready-made mayonnaise until smooth. You can use a small food processor, or an immersion blender.
- The amounts in this recipe are only suggestions, feel free to adapt.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
25g
(8%)
Protein
16g
(32%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.01g
Cholesterol
136mg
(45%)
Sodium
268mg
(11%)
Potassium
603mg
(17%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1380IU
(28%)
Vitamin C
28mg
(31%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 136mg | 45% |
| Sodium | 268mg | 11% |
| Potassium | 603mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1380IU | 28% |
| Vitamin C | 28mg | 31% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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