Le grande aïoli

A traditional provençal custom, le Grand Aïoli is an assortment of vegetables (sometimes eggs and seafood) accompanied by a bowl of aïoli.   Boiled vegetables can include artichokes, carrots, potatoes, green beans, cauliflower, broccoli.

Aïoli

6 garlic cloves, peeled
2 egg yolks (room temperature)
2 Tbsp of strained lemon juice
1-1/2 cups of virgin olive oil (room temperature)
salt and freshly ground pepper

With a food processor:

  • Process the garlic cloves until finely chopped.
  • Add egg yolks, 1 Tbsp of lemon juice, 1 Tbsp of oil, pinch of salt and pepper and process until blended.
  • Scrape bottom and sides of processor container several times.
  • Gradually pour in 1/4 cup of oil in a thin stream.
  • Add the remaining oil a little faster.
  • Add the rest of the lemon juice and adjust seasoning.
  • Serve with the boiled vegetables and French bread.