Chefs' Recipes

Restaurant Hubert’s le grand aïoli

Any combination of vegetables and seafood will work well for this Provençal platter.
Le grand aïoli

Le grand aïoli

John Paul Urizar
8
30M
30M
1H

 “How do I recreate Hubert’s Aioli platter for a party?” – Phillip Donald, Linfield, NSW

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Any combination of vegetables and seafood will work well for this Provençal platter.

Ingredients

Aïoli

Method

Main

1.For aïoli, place 25gm garlic in a saucepan of cold water and bring to a simmer, then drain, return to pan, cover with fresh cold water and simmer until tender (20-25 minutes). Process blanched and raw garlic, 1 boiled egg, egg yolks, mustard, piment d’Espelette and ½ tsp sea salt flakes in a food processor until smooth. Combine oils in a jug, then with motor running, drizzle into egg mixture, until thick and emulsified. Add lemon juice, salt to taste and about 1 tbsp water and blend until a thick dipping consistency. Cover and refrigerate until required.
2.Meanwhile, simmer potatoes in a large saucepan of salted water gently until tender (20-25 minutes). Drain, cool and halve. Blanch carrots, fennel and broccolini separately until barely tender, drain and set aside.
3.Cook mussels in a steamer over boiling water until just opened (1-2 minutes), then arrange on a platter with vegetables and halved eggs, scatter with freshly ground black pepper and serve with aïoli topped with extra Espelette pepper.

Piment d’Espelette, a French dried flaked chilli, is available from Herbie’s Spices (herbies.com.au).

Notes

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