🇫🇷 France · Food
Aïoli Garnie: Provençal Garlic Mayonnaise Platter
By eatmundo · July 6, 2026
A vibrant Provençal specialty, Aïoli Garnie is a festive platter centered around a rich, potent garlic mayonnaise (aïoli). It's typically served with an array of steamed vegetables like potatoes, carrots, and green beans, hard-boiled eggs, and often poached salt cod, creating a communal and flavorful meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the vegetables: Peel 2 medium potatoes and 2 large carrots, cut them into chunks. Trim 150 grams of fresh green beans. Steam or boil these vegetables until tender-crisp, about 10-15 minutes for potatoes and carrots, and 5-7 minutes for green beans. Drain well and set aside.
- 2
Cook the fish and eggs: Gently poach 200 grams of cod fillet (or pre-soaked salt cod) in simmering water for 5-7 minutes until flaky. Separately, boil 2 large eggs for 8-10 minutes until hard-boiled, then cool and peel them.
- 3
Make the aïoli: In a mortar and pestle (traditional) or food processor, crush 3-4 cloves of garlic with 0.5 teaspoon of sea salt until a smooth paste forms. Whisk in 1 large egg yolk and 1 teaspoon of Dijon mustard.
- 4
Gradually add 200 milliliters of extra virgin olive oil, a few drops at a time initially, while continuously whisking or blending, until a thick, creamy mayonnaise forms. Don't rush this step, or your aïoli may split.
- 5
Season with 1 tablespoon of lemon juice, 0.25 teaspoon of black pepper, and adjust salt to taste. Ensure the flavors are balanced before serving.
- 6
Arrange the cooked vegetables, poached fish, and halved hard-boiled eggs beautifully on a large serving platter. Place a generous bowl of the homemade aïoli in the center of the platter. Garnish the aïoli with a sprinkle of fresh chopped parsley. Encourage guests to help themselves, dipping each component into the rich, garlicky sauce.
Frequently Asked Questions
What's the best way to ensure the Aïoli emulsifies smoothly and doesn't break, especially given the amount of olive oil?+
To prevent your aïoli from breaking, ensure all ingredients are at room temperature and add the olive oil very slowly in a thin stream, especially at the beginning, while continuously whisking or blending. If it does break, try whisking in a tablespoon of hot water or starting with a new egg yolk and slowly incorporating the broken mixture.
What type of cod is best for this platter, and what's the recommended cooking method for optimal texture?+
Use fresh, thick-cut cod fillets for the best flakiness. Poaching them gently in lightly salted water or steaming until just opaque (internal temperature 145°F/63°C) will keep them moist and tender, perfect for a cold platter.
How should the potatoes, carrots, and green beans be cooked to be flavorful and properly textured for a cold platter?+
Boil the potatoes and carrots until tender-crisp, and steam or blanch the green beans until vibrant and slightly firm, then immediately plunge all vegetables into an ice bath to stop cooking and preserve their color and texture for serving chilled. Season them lightly after cooling.
How can I control the intensity of the garlic in the aïoli to suit different preferences without compromising flavor?+
For a milder aïoli, blanch the peeled garlic cloves in boiling water for 1-2 minutes before crushing or mincing them, then refresh in cold water. For a stronger flavor, use raw garlic, finely minced and crushed to a paste to fully release its oils.
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