Grand Aioli Recipe

Name: Grand Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Garlic Mayonnaise (page 27); 1 bunch baby carrots; 1 small head cauliflower; 8 ounces green beans; 8 to 12 fingerling potatoes; Salt; 2 red bell peppers; 4 hard-cooked eggs; 1 pound cherry tomatoes or other tomatoes; 1 pound small squid, cod, halibut, or other fish; Fresh-ground pepper; Olive oil; Crusty bread

Servings: persons

2 cups Garlic Mayonnaise (page 27)
1 bunch baby carrots
1 small head cauliflower
8 ounces green beans
8 to 12 fingerling potatoes
Salt
2 red bell peppers
4 hard-cooked eggs
1 pound cherry tomatoes or other tomatoes
1 pound small squid, cod, halibut, or other fish
Fresh-ground pepper
Olive oil
Crusty bread

1
Make a double recipe of the Garlic Mayonnaise on the previous page.
2
Use more garlic if you like an intense and pungent aioli.
3
Trim and prepare the vegetables: Peel the carrots and leave them whole with half an inch or so of stems attached.
4
Separate the cauliflower into florets of similar size.
5
Top and tail the beans.
6
If the potatoes are small, wash and leave them whole; otherwise, peel and cut into chunks of similar size.
7
Bring a pot of salted water to a boil, and cook the prepared vegetables separately, until just tender.
8
Roast the peppers, peel and seed them, and cut into strips (page 85).
9
Or leave the peppers raw, cut out the membranes and seeds, and cut into strips.
10
Peel the eggs, and cut into halves or quarters.
11
Stem the cherry tomatoes and cut in half, or core larger tomatoes and cut into slices.
12
Clean the squid, season with salt and pepper, and thread the bodies and tentacles separately onto bamboo skewers.
13
Grill the squid over a hot fire.
14
If cooking fish, season the fish with salt and pepper, moisten with olive oil, and either grill or bake the fish until just cooked.
15
Arrange the vegetables, squid, and eggs on a large platter, and serve family style with the aioli and fresh crusty bread.

1180

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Garlic Mayonnaise (page 27), 1 bunch baby carrots, 1 small head cauliflower, 8 ounces green beans, and more.

Yes, Grand Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grand Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions