5 from 26 votes
Grand Aioli
Grand Aioli is a rich garlic mayonnaise-style sauce made from olive oil, egg, garlic, lemon juice, and salt, sometimes enhanced with saffron. It’s served as part of a platter with an assortment of cooked and raw vegetables, seafood, and crusty bread. The aioli emulsifies into a creamy dip that pairs well with the fresh and cooked elements on the platter, providing a bright and savory complement to the mild vegetables and seafood.
Prep Time
45 mins
Total Time
45 mins
Servings:
8
servings
Calories:
349 kcal
Course:
Dinner
Cuisine:
French
Ingredients
aioli
- 2/3 cup olive oil recommend mild or 'pure' olive oil rather than extra virgin
- 1 large egg use pasteurized if concerned about raw eggs
- 3-4 cloves garlic
- 1 tsp lemon juice
- salt pinch
- saffron a pinch, optional
grand aioli platter ~ amounts are just suggestions
- 8 lices bread toasted
- 12 mussels cooked
- 12 Shrimp cooked
- 3 golden beet baby, cooked, peeled, quartered
- 4 baby potato cooked, halved
- 2 egg cooked, halved or quartered
- 8-10 string beans raw or lightly steamed, trimmed; or yellow wax beans
- 8-10 asparagus thin, raw or lightly steamed, trimmed
- 4 baby carrot raw, trimmed and peeled
- 2 baby cucumber cut into spears
- 1 chioggia beet raw, peeled and thinly sliced; also known as candy cane beet
- 10 radish any type, trimmed; left whole or halved
- 3 mini Bell Pepper halved and seeded
- 4 cherry tomato
- 1/2 radicchio small head, 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.
Cup of Yum
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
- If you prefer, substitute the aioli by blending garlic, lemon juice, and salt with store-bought mayonnaise for a quicker option.
- Many platter ingredients can be prepared and stored in the refrigerator a day ahead under damp paper towels to maintain freshness.
- The aioli can be made a day before serving and chilled for convenience.
- Adjust lemon juice and salt in the aioli after blending for preferred taste balance.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 349
% 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.