Aioli Platter

This is the Provençal-style aioli feast (sometimes called Le Grand Aioli) that turns a casual lunch into something theatrical. The structure is simple. The aioli sauce sits at the center of each plate, often spooned into the cup of a poached artichoke heart, with cooked cod, beef carpaccio, blanched vegetables, hard-boiled eggs, and baby potatoes radiating out like spokes on a wheel.

The aioli is the centerpiece, both literally and structurally. Pureeing 8 to 10 garlic cloves before adding the egg yolks gives you the deeply garlicky base that defines true Provençal aioli (a two-clove version doesn’t earn the name). The slow oil drip while the food processor runs is what builds the emulsion, pour too fast and the sauce breaks into a greasy puddle.

Half olive, half peanut oil is the classic Provençal split. Pure olive oil makes an aggressive, almost bitter aioli, while milder peanut oil rounds out the bite without diluting the garlic punch.

Chef Tips

• Bring egg yolks to room temperature before starting, cold yolks won’t emulsify properly with the oil
• Use a food processor or immersion blender rather than a whisk by hand. The constant high-speed agitation is what holds the emulsion together
• If the aioli breaks (becomes liquid and oily), start over with a fresh egg yolk in a clean bowl and slowly drizzle the broken sauce in like fresh oil
• Salt the cooked cod and vegetables lightly while still warm, room-temperature seasoning lets the salt penetrate
• Make the aioli a few hours ahead and refrigerate, the garlic mellows and the flavors marry on the plate

Variations

• Swap cod for poached salmon, halibut, or even shrimp for a different seafood profile
• Add roasted bell peppers and steamed asparagus in season for extra color
• For a vegetarian version, drop the cod and carpaccio, then double the vegetables and chickpeas