Great Christmas Aioli

Aioli is a sauce native to the Mediterranean. This specialty is prepared with garlic, egg yolk, and olive oil. We offer you to taste this Aioli as in Marseille, that is to say with Cod and various vegetables. This very simple recipe to make and particularly rich in flavors will certainly delight the taste buds of your guests!

Preparation 35 min Cooking 1 hour

 Ingrédients

10 persons

60 Raw bulots

30 Raw prawns

15 Quail eggs

2.5 Fresh egg yolk

15 Toped carrots

15 Mini zucchini

15 Mini raw beets

2.5 clove Garlic

2.5 Onion

5 Cloves

1.25 Lemon

2.5 Bouquet garni

75 cl Oil

63 g Truffle chips

2.5 tablespoon Truffle oil

5 tablespoon Vinegar

25 Peppercorns

Salt

Calories = High

Preparation steps

Soak the bulots for 15 min in water, brush them. Immerse them for 10 min in a pot of boiling water with the onion pricked with the 2 cloves, the bouquet garni, vinegar, salt, and peppercorns. Let cool in the broth.

Cook the quail eggs for 4 min with simmering water. Cook the peeled beets for 25 min, carrots for 15 min, zucchini for 10 min in simmering water. Poach the prawns for 3 min with simmering water.

Squeeze the lemon. Crush the peeled garlic with salt, add the egg yolk. Stir the oil into a fillet by turning with a whisk. Add the truffle oil, a drizzle of lemon juice, and the drained truffle chips.

Serve quail eggs, bulots, prawns, and warm vegetables accompanied by the aioli.

Tips and advice for Grand Aïoli de Noël

For a more consistent plate, add a few potatoes cooked in water to this aioli.

TRICKS

This recipe of Aïoli Marseillais can be declined, according to your desires and your tastes. So, you can replace cod fillets with cod fillets. For vegetables, choose them according to the season. You will be able to offer beans too, inns, broccoli, or turnips.