Aïoli garni

Name: Aïoli garni
Total time: 60 min
Yield: Serves 6
Cuisine: Provence
Ingredients: 1 kg (2¼ lb) salt cod, soaked for 24 hours; 6 eggs; 6 potatoes; 6 carrots; 500 g (1 lb) green beans; 3 zucchini; 1 cauliflower; 12 prepared Burgundy snails; For the aïoli: 6 garlic cloves, 2 very fresh egg yolks, 400 ml (1⅔ cups) olive oil, juice of 1 lemon, salt

Provençal garlic mayonnaise feast with cod and vegetables

⏱ 60 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1 kg (2.2 lb)salt cod, soaked for 24 hours
6eggs
6potatoes
6carrots
500 g (18 oz)green beans
3zucchini
1cauliflower
12prepared Burgundy snails
For the aïoli: 6 garlic cloves2 very fresh egg yolks, 400 ml (1⅔ cups) olive oil, Juice of 1 lemon, salt

1 kg (2.2 lb) salt cod, soaked for 24 hours
6 eggs
6 potatoes
6 carrots
500 g (18 oz) green beans
3 zucchini
1 cauliflower
12 prepared Burgundy snails
For the aïoli: 6 garlic cloves 2 very fresh egg yolks, 400 ml (1⅔ cups) olive oil, Juice of 1 lemon, salt

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Mortar and pestle

Hand whisk

Serving bowl

Steamer basket or colander

Chef’s knife

Herbes de Provence

03 — Method

Cook each vegetable separately in salted water so it stays firm.
Hard-boil the eggs for 10 minutes and peel them.
Poach the cod at a simmer for 10 minutes and drain.
Make the aïoli: pound the garlic in a mortar with a pinch of salt to a paste.
Work in the egg yolks.
Drizzle in the olive oil in a thin stream, always stirring in the same direction.
Loosen with lemon juice and add salt.
Arrange a large platter: cod in the middle, vegetables and eggs around it.
Set the bowl of aïoli in the center.
Everyone helps themselves and dips into the aïoli.