Pour 10 personnes
Ingrédients
For the aioli:
- 2 egg yolks
- 20 cloves of garlic
- 1 pinch of salt
- ¼ litre olive oil
To serve with the aioli:
- 1.2kg salt cod
- 500g string beans
- 10 carrots
- 10 potatoes
- 500g beets
- 10 eggs
- 1 small cauliflower
- 1kg mussels (you can also add, or replace ingredients with, snails, whiting, sweet potato, broccoli, celery)
- 1 bay leaf
- 4 stalks of fennel
If so, no panic. Empty the mortar and wash in hot water, crush a bit more garlic, add another egg yolk, a few drops of oil and start again, alternating oil with a spoonful at a time of the spoiled version.
You will have succeeded when the pestle or egg beater remains in the aioli.
And then you can proudly call everyone to the table!
Serve the vegetables, the fish, the mussels and the hard-boiled eggs on platters with the aioli in the center.
A nice chilled rosé is an excellent accompaniment for the grand aioli. As aioli is a heavy dish, it is preferably to serve it at lunch, leaving the afternoon for it to digest... with the help of a digestive and a game of boules!