This time of year, especially around Easter, aïoli is the essential condiment. Typically you’ll find this Provençal sauce served on a platter with shrimp, boiled potatoes, green beans, bright spring radishes, and any other produce fresh from the market. These bountiful platters are known as a Grand Aïoli. No southern French feast is complete without one.

Makes 2 cups
  • 4 large egg yolks
  • 4 small cloves garlic, roasted
  • 1 tablespoon Dijon mustard
  • 1 cup extra-virgin olive oil
  • 1 cup grapeseed oil
  • ½ to 1 cup fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground red pepper
  1. In the work bowl of a food processor, pulse together egg yolks, garlic cloves, and mustard. With processor running, slowly drizzle in olive oil and grapeseed oil until combined. Add enough lemon juice until desired consistency is reached. Season with salt, black pepper, and red pepper.
Pasteurized egg yolks can be used if necessary.


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