Le Grand Aioli Recipe (2024)

By Gabrielle Hamilton

Le Grand Aioli Recipe (1)

Total Time
24 hours for curing cod, 2 hours 20 minutes active time
Read community notes

For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame. Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise. Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down. The only exertion involved once you set it out is passing the cold wine.

Featured in: Le Grand Aioli Brings Everyone to the Table

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.


  • Print Options

    Include recipe photo



Yield:6 servings

    For the Vegetables and Seafood

    • pounds cod fillets, skin removed
    • Kosher salt
    • 1pound baby red or mixed beets, trimmed and scrubbed
    • Extra-virgin olive oil
    • Freshly ground black pepper
    • 2tablespoons red-wine vinegar
    • 14-16 new or fingerling potatoes, scrubbed
    • ½pound green beans, stem end trimmed
    • ½pound yellow wax beans, stem end trimmed
    • 1pound baby zucchini
    • 6eggs
    • 1bunch French breakfast radish, large leaves trimmed
    • 3heads gem lettuce
    • 2pounds mussels
    • 1clove garlic, slivered
    • 1shallot, chopped
    • 3sprigs thyme
    • Pinch of red chile flakes
    • ½cup white wine

    For the Aioli

    • 3cloves garlic, plus more to taste
    • 1large egg
    • 1large egg yolk
    • Juice of 1 lemon, plus more to taste
    • Kosher salt
    • cups blended oil

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

1146 calories; 78 grams fat; 9 grams saturated fat; 0 grams trans fat; 47 grams monounsaturated fat; 19 grams polyunsaturated fat; 58 grams carbohydrates; 12 grams dietary fiber; 10 grams sugars; 55 grams protein; 2155 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Le Grand Aioli Recipe (2)


  1. Step


    On the night before you serve the grand aioli, gently season the cod with kosher salt on both sides; cover, and refrigerate overnight.

  2. Step


    Preheat oven to 400. Place beets in a small roasting pan. Coat the beets in 4 tablespoons of olive oil, and season with salt and pepper, to taste. Add the red-wine vinegar and 4 tablespoons water to the pan. Cover with foil, and roast until beets are tender, approximately 1 hour. Check beets halfway through cooking, and add more olive oil and water if the roasting pan looks dry. Remove beets from oven, and uncover the pan. Cover the beets with a clean kitchen towel, and let them stand at room temperature until cool enough to handle. Using the kitchen towel (or paper towels) to help you, rub off the outer skin of the beets. Peeling the beets while they are still quite warm makes the otherwise difficult task easy. Set aside the peeled beets until completely cool, then halve or quarter, depending on the size.

  3. Step


    Meanwhile, fill a large pot with water, and bring to a boil. Season aggressively with salt. In this case you want the water even saltier than the sea. It should nearly make you pucker when you taste it. Be sure to taste it!

  4. Step


    Lower the heat so that the water is at an energetic simmer. Add the potatoes, and cook until easily pierced with a skewer, approximately 12 minutes. Remove from the simmering water with a slotted spoon, and transfer to a sheet tray lined with a clean kitchen towel to cool.

  5. Step


    Add the green beans and wax beans to the simmering water, and cook until tender, 4 to 5 minutes, depending on thickness. Remove using a slotted spoon, and transfer to the sheet tray to cool.

  6. Step


    Add the zucchini to the simmering water, and cook until just tender, about 5 minutes. Remove with slotted spoon, and transfer to the sheet tray to cool.

  7. Step


    Turn the heat up on the pot of water, returning it to an aggressive boil. Gently lower the eggs into the boiling water using a slotted spoon, being careful not to crack their shells. Cook 10 minutes. Remove the eggs from the water, and peel them quickly under cool running tap water. Cut them in half lengthwise.

  8. Step


    Once the vegetables are cool, slice the potatoes in half. If the zucchini are very small, you can leave them whole, otherwise halve or quarter them lengthwise.

  9. Step


    Fill a large bowl with cold water, and drop in the radishes. Agitate the radishes to help shake loose any sand, then let it settle on the bottom of the bowl. Lift the radishes out, and set aside. Repeat this process 2 or 3 more times, using fresh water each time, until the radishes are clean and free of sand. Let dry, then halve or quarter, depending on their size.

  10. Step


    Cut the little gem lettuces in half, and drop into a large bowl of cold water. There should be enough room in the bowl so that the lettuces float easily in a single layer. Let stand for 5 minutes so that any sand drops to the bottom of the bowl, then gently lift the lettuces out, and set aside. Repeat this process 2 more times, using fresh water each time, until the lettuces are clean and free of sand. Pat dry or spin gently in a salad spinner.

  11. Step


    Scrub the mussels under running water, and debeard them. Heat 2 tablespoons olive oil over medium-high in a pot large enough to hold the mussels in a single layer. When the oil starts to shimmer, add the garlic, shallot, thyme sprigs and chile flakes. Let the aromatics toast, but not brown, stirring constantly, about 2 minutes.

  12. Step


    Add the mussels, then pour in the wine. Cover the pot with a tightfitting lid, and steam 2 minutes. Check the mussels, and remove any that have opened to a platter. Continue cooking, removing each mussel as it opens so they do not overcook. Discard any that do not open after 10 minutes. Set mussels aside to cool.

  13. Step


    Arrange a steamer basket in a large pot, and fill with ½ inch of water; bring to a simmer. Arrange cod in steamer (cut into large pieces, if necessary), and cover with the lid or foil. Gently steam until just cooked through, about 7 minutes. Remove the cod from the steamer, and set aside to cool.

  14. Step


    Grate the garlic into the bowl of a food processor using a microplane. Add the whole egg, egg yolk, lemon juice, 1 tablespoon of water and a generous pinch of kosher salt. With the processor running, slowly drizzle in the oil. The aioli will start to thicken and emulsify after a few minutes. If the aioli is too thick, add another tablespoon of water to loosen. Taste the aioli, and adjust for seasoning, adding more salt, lemon juice or microplaned garlic, as needed.

  15. Step


    On several large platters arrange all the beautiful ingredients in neat but loose bundles. Serve with the aioli for dipping.



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


What makes up blended oil?


Only the NY Times would call a recipe with 15 steps simple. Love you guys but 15 is not equal to simple.


Some feel an all-olive oil mayo is too olive oily (strong), so maybe half evoo and half a neutral oil, grapeseed, avodaco, or even canola. That's my guess.


I love that this recipe doesn't call for extra-virgin olive oil - it makes the final result too bitter. I like using a tablespoon or two of EVOO and using grape-seed oil for the rest. It's neutral and gives a great texture. Any mayonnaise recipe that says to use only extra-virgin oil should be ignored...

J.W. Garrison

most of those steps are simply adding bunch of vegetables into a boiling pot of water... just because there are many steps it doesn't mean they are not simple.


Because in France, it is called le grand aioli.


Why use a food processor to make mayo or aioli when it comes together at the speed of light using an immersion blender? You simply put all the ingredients in vessel, place the blender head over the yolk(s) and turn it on. Slowly bring the head of the blender up and it's done. Less mess to clean up too.


Can you elaborate the use of a whole egg for the mayo? I've only ever made mayos with yolks only, is this to help ensure a successful emulsion or it is to create a specific texture?

Sally McKee

Melissa Clark also uses a whole egg in her aioli recipe, which I have made numerous times. I am guessing that ensures a successful emulsion, particularly in the food processor.

Friederike Oursin

It's almost impossible to find someone who cooks and writes / writes and cooks as well as Gabrielle Hamilton.
Pure pleasure every time!


Simple and fast are not the same thing in cookery. Have you read the 15 steps? If you can boil water, cut veggies, use a pot with a steamer and operate a food processor, this recipe should be simple to make. But no, it's not going to come together in 20 minutes.


I recently did a Grand Aioli party and used Daniel Boulud's aioli recipe, which includes a lightly poached egg in addition to the yolks. I made a regular aioli and another one with fresh basil. Delicious and perfect texture! The Boulud recipe is easily googled...


Personally, I would never use a whole egg. Authentic mayonnaise is made with egg yolks only, olive oil, salt, and lemon juice or wine vinegar-- NO WATER or egg white. I think the recipe above is for a food processor or blender. Mixed by hand, as you undoubtedly know, mayonnaise is easy to make. Or you could use a hand blender with the egg yolk recipe, which is also easy. Water is really not necessary, and the texture will depend on how much of the oil you incorporate into the egg yolks.


When I make mayo or aioli, I use light olive oil and/or avocado oil. That produces a mild taste and means my mayo is actually good for me!

Jack Pickett

Try using a mortar and pestle for the aioli. Amazing difference from machine result

Helen Ullric

I made this exactly according to the recipe for good friends, who loved it. I plan to make it for our Bastille Day Party for 30-40 people. However, I found the beans and zucchini too limp and instead will just blanch them. I will also poach the cod with white wine and aromatics to give it a little boost. Loved that it’s all at room temperature. A perfect party food!


When I make mayonnaise, I use 2/3 evoo to 1/3 another oil, usually canola. This works for aioli also.


A wonderful dinner. I have made similar dishes in the past with different seasonings but this aioli sauce makes the dish special.


Made this for a fabulous first course. One caution. Very garlicky. And makes a huge amount.


Why use a food processor to make mayo or aioli when it comes together at the speed of light using an immersion blender? You simply put all the ingredients in vessel, place the blender head over the yolk(s) and turn it on. Slowly bring the head of the blender up and it's done. Less mess to clean up too.


When we made this it turned out so bitter we had to throw away. I have learned that if you use EVOO and a food processer the olive oil will turn bitter. Thanks for the tip.

Julie D.

I did a scaled-down version of this for 2 people on a weeknight:
Used 1 lb pollock (steamed), some zucchini, haricots verts and plum tomatoes from the garden, and fingerling potatoes. Excellent! BTW, it isn't necessary to salt the fish overnight; I just sprinkled it with some Kosher salt a few minutes before steaming. For blended oil I used 3 to 1 EVO/grapeseed.


We made aioli last weekend. We used pure olive oil rather than a blended oil. Used 3 cloves garlic. It turned out so bitter we threw it away. Too much or poor quality garlic? Maybe blended oil?


FWIW, I never make mayonnaise with 100% olive oil. It is always bitter, in my experience. I have read that the problem is the the food processor/blender breaks up some molecule in the olive oil, making the mix bitter, but I don't know if that's true; I just know I don't like the taste. So in my kitchen, mayo is never more than 50% olive oil.


I recently did a Grand Aioli party and used Daniel Boulud's aioli recipe, which includes a lightly poached egg in addition to the yolks. I made a regular aioli and another one with fresh basil. Delicious and perfect texture! The Boulud recipe is easily googled...


How do you taste boiling water saltiness?


1. Using a teaspoon, carefully get a spoonful of the boiling water.
2. Gently blow on the water for 5 to 10 seconds, being careful not to spill the water.
3. Taste the water.


So where's the aioli recipe??


It's right there, read the whole thing


It just seems to me that this recipe looks more complicated than it needs to be. Most people know how to prep vegetables, I don't think most readers of Cooking need lessons in that.


I've just finished pasteurizing a few eggs. Got the info on the internet and have done several times:

Place fresh, room temp eggs in pot of tap water to cover by 1 inch. Gradually bring up to 140-142 degrees F. and KEEP IT THERE for at least ten minutes. You'll have to use a themometer and watch continually. Eggs then may be stored and used as any other eggs are. Reasonably safe for people who are immune suppressed, to use in preparations calling for raw eggs. Nothing is 100%.


This is a perfect use for a sous vide rig. Bag the eggs, immerse in the water at 140 deg F for 10 minutes. Done.


This s about nine pounds of fish and vegetables plus three heads of lettuce for six people. Seems too much.

What is gem lettuce?


Yeah, what the heck is gem lettuce? Maybe small tiny babies? How are we to know of something never heard of?


Small heads of a Romaine (Cos type) lettuce. Sold at places like Whole Foods and other foodie stores. Or you can order seeds from any number of purveyors (Park Seeds, Burpee, etc.) and grow them yourself. Now (and Spring) is a great time to grow it. Matures in about 70 days.


"Little Gem" is a specific type of lettuce similar in flavor and texture to Butter Lettuce (which would be an effective substitute).
Little Gem heads are 5-6 inches tall so the hearts of Butter lettuce would be comparable. I usually buy it at Trader Joe's but have also found it at Whole Foods, Kroger and even Aldi where it is packaged with other varieties of 'baby lettuce' in 4-head bundles.


Two suggestions for the aioli:
If you are going to use a food processor it takes a few minutes to drizzle in the oil. Too much too fast and it won't thicken. I take a small funnel and put a chopstick into it, then pour my oil into the funnel and let it drip by itself. If the opening is too big, wrap a bit of wet paper towel around the chopstick so it fits. Fish sauce can be added instead of some salt for a nice variation.

If you have vegans to serve this is a great dish(minus the fish of course), but eggs are a no-.no. A good vegan aioli can be made with soya milk instead of egg. I use an immersion blender, because I can make it directly in a jar or serving bowl, but I assume a food processor works as well. Put your ingredients in a jar or bowl and add soya milk and olive oil at about a 1 soya milk to 5 oil ratio. If it is too runny add more oil. Don't mix too much after it has thickened or it can turn to soup. This keeps much better than egg aioli. My guests eat it by the spoonful and have never known.

Private notes are only visible to you.

Le Grand Aioli Recipe (2024)


Top Articles
Latest Posts
Article information

Author: Trent Wehner

Last Updated:

Views: 6423

Rating: 4.6 / 5 (76 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Trent Wehner

Birthday: 1993-03-14

Address: 872 Kevin Squares, New Codyville, AK 01785-0416

Phone: +18698800304764

Job: Senior Farming Developer

Hobby: Paintball, Calligraphy, Hunting, Flying disc, Lapidary, Rafting, Inline skating

Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.