Grand Aioli

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant Grand Aïoli is a show-stopping Mediterranean sharing platter that celebrates fresh, seasonal ingredients. A classic of Provençal cuisine, this dairy-free dish centres around a rich, pungent garlic mayonnaise, served alongside a colourful array of lightly blanched vegetables, hard-boiled eggs, and succulent prawns. It is a fantastic way to showcase the natural flavours of baby new potatoes, crisp green beans, and peppery radishes during the warmer months.

Perfect for alfresco dining or a sophisticated weekend lunch, the beauty of this dish lies in its versatility and ease of preparation. You can cook the potatoes, beans, and eggs up to two days in advance, leaving you only the aïoli to whisk together before serving. Arrange everything on a large wooden board or platter for an inviting, communal meal that encourages guests to dip and graze at their leisure.

Ingredients for Grand Aioli

450g baby new potatoes
מלח כשר
450g green beans, trimmed
3 ביצים גדולות
275g large prawns, peeled, deveined, tails left on
3 garlic cloves
4 large egg yolks
2 tablespoons (or more) fresh lemon juice
1 כפית חרדל דיז'ון
240ml grapeseed oil
1 cup olive oil
1 or 2 heads of endive, leaves separated
3 cos hearts or heads of Little Gem lettuce, quartered
2 bunch breakfast radishes
4 mini seedless cucumbers, sliced
575 מ"ל עגבניות שרי

How to make Grand Aioli

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 prawns, 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 60ml 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 tablespoon at a time. Taste and add more salt and lemon juice, if needed.

Transfer aioli to a serving bowl. Arrange potatoes, green beans, prawns, halved eggs, endive, cos, radishes, cucumbers, and tomatoes on a platter and serve alongside.

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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.