Best 4 Grand Aioli Recipes
**Aioli, a vibrant and flavorful sauce, is a staple in Mediterranean cuisine, particularly in the regions of Provence, France, and Catalonia, Spain. This creamy and aromatic condiment, traditionally made with garlic, olive oil, and egg yolks, has captured the hearts of food enthusiasts worldwide. Aioli's versatility extends beyond its role as a dip for crudités and roasted vegetables; it also serves as a delectable accompaniment to grilled meats, seafood, and even as a spread for sandwiches and wraps.**
**Our comprehensive guide features a collection of aioli recipes that cater to diverse preferences and dietary restrictions. Whether you seek a classic French aioli, aioli vert bursting with fresh herbs, or a vegan-friendly version, we have you covered. Each recipe provides step-by-step instructions, ensuring effortless preparation at home.**
**Indulge in the classic French aioli, where the delicate balance of garlic and olive oil creates a rich and flavorful sauce. Elevate your meals with aioli vert, which incorporates vibrant herbs like parsley, tarragon, and chives, adding a refreshing twist to the traditional preparation. Discover the delightful vegan aioli, where silken tofu replaces egg yolks, resulting in a creamy and flavorful sauce that caters to plant-based diets.**
**With our detailed recipes, you'll effortlessly create this culinary treasure at home. Whether you're a seasoned chef or a novice cook, our aioli guide will empower you to impress your family and friends with this versatile and delectable sauce.**
GRAND AIOLI
This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your aioli with any vegetables or seafood you like-consider this a good starting point.
Provided by Anna Stockwell
Categories Dinner Party Spring Summer Shrimp Potato Mayonnaise Garlic Green Bean Dip Egg
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
- Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer beans to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
- Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Using a slotted spoon, transfer eggs to ice water; reserve hot water in pot. Chill eggs until cold, about 5 minutes. Peel; set aside, reserving bowl of ice water.
- Return water to a boil, add shrimp, and cook just until pink, about 3 minutes. Transfer to ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
- Meanwhile, pulse garlic in a food processor until finely chopped. Add egg yolks, lemon juice, and mustard; season with salt, then process to combine. With the motor running, slowly pour in grapeseed oil a few drops at a time. After about 1/4 cup has been added, scrape down sides of bowl with a rubber spatula. Continue to add grapeseed oil with the motor running, then add olive oil and process until combined. If sauce is too thick, add water 1 Tbsp. at a time. Taste and add more salt and lemon juice, if needed.
- Transfer aioli to a serving bowl. Arrange potatoes, green beans, shrimp, halved eggs, endive, romaine, radishes, cucumbers, and tomatoes on a platter and serve alongside.
- Do Ahead
- Potatoes, green beans, and eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Aioli can be made 1 day ahead. Transfer to an airtight container and chill.
LE GRAND AIOLI
In the Provencal tradition, we served the aioli on a large plate and surrounded it with a colorful array of dipping items, such as celery, fingerling potatoes, hard-boiled eggs, and blue-crab claws. Use whatever is fresh in your local market.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 cup aioli
Number Of Ingredients 8
Steps:
- Mince garlic in the bowl of a food processor fitted with the metal blade. Add egg yolks, a pinch of salt, and mustard; process to combine. With machine running, slowly pour in about half the canola oil through the feed tube, a few drops at a time. Stop to make sure the sauce is thickening, and scrape sides of the bowl with a rubber spatula.
- Add 4 teaspoons lemon juice. Resume processing; slowly pour in remaining canola oil and the olive oil. Season with salt and remaining lemon juice, and add the water; process 10 seconds more. If serving immediately, transfer to serving bowls.
GRAND AIOLI
Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.
Provided by Chris Morocco
Categories Bon Appétit Egg Mayonnaise Garlic Vegetable Appetizer Hors D'Oeuvre Spring Shrimp
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine egg yolks, mustard, garlic, and a pinch of salt in a medium bowl set on top of a kitchen towel laid across a small heavy pot (this setup will anchor the bowl while you whisk so you have a free hand for pouring). Whisking constantly, add oil to egg mixture, starting with just a few drops and gradually increasing amount to a fine steady stream. Stop adding if there is any unincorporated oil in the bowl; going slow is key. Keep whisking until emulsified, then whisk in lemon juice. Taste and season aioli with more salt if needed. Serve with vegetables and proteins of choice.
GRAND AIOLI
The grand aioli of Provence, a classic dish of simply poached seafood and vegetables, is as unassuming as some of the sauvignon blancs we tasted.But an assertive garlic sauce alongside it becomes a game changer. And when artfully arranged, the array of yellow, orange, green and black has uncommon eye appeal, letting it anchor a summer dinner with relatively little effort.Plan the preparation so you can serve everything just tepid. Everything, that is, except the wine, which must be well chilled and should be poured freely.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Turn on a food processor, drop garlic in through feed tube and process until minced. Add eggs, then quickly add lemon juice. Slowly drizzle in olive oil to make a loose mayonnaise. Turn off machine and fold in minced fennel fronds. Season with salt. Transfer this aioli to a serving dish, cover and refrigerate.
- Place potatoes in a saucepan big enough for all the vegetables; cover with water. Over high heat, bring to a boil, reduce heat and simmer 10 minutes. Add carrots and cook 3 minutes. Add haricots verts and cook 2 minutes more, then add the fennel bulb. Cook 5 minutes more. Drain. Arrange carrots and haricots verts on a large platter. Cut potatoes in half vertically and slice fennel. Place on platter, leaving room for seafood.
- Bring 1 cup wine to a simmer in a pan large enough to hold seafood in a single layer. Add mussels; cover and cook until they open. Scoop mussels from pan, leaving liquid. Add fish to pan, cutting it in pieces as needed to fit the pan. Add enough wine to cover fish, bring to a simmer, cover, cook 5 minutes. Set aside and let it cool in pan 10 minutes.
- Drain fish, cut to serving size and arrange on platter. Add mussels, in their shells, to platter. Cut remaining lemons into wedges and add. Scatter olives about. Drizzle fish and potatoes with a little oil and season with salt. Scoop aioli into a bowl and serve alongside.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 1 gram, Sodium 1233 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have a mortar and pestle, you can use a food processor to make the aioli.
- To make the aioli smoother, strain it through a fine-mesh sieve.
- If you're using egg yolks, make sure they're at room temperature before you start making the aioli.
- Add the oil in a slow, steady stream while whisking constantly. This will help the aioli to emulsify and prevent it from breaking.
- If the aioli breaks, you can try to fix it by whisking in a little bit of warm water.
- You can use aioli as a dipping sauce for vegetables, seafood, or meat.
- Aioli can also be used as a spread for sandwiches or wraps.
Conclusion:
Aioli is a versatile and delicious sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're using it as a dipping sauce, a spread, or an ingredient in a recipe, aioli is sure to add flavor and richness to your meals.
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