Jul 14 2026
Restaurants›Paris Dining Club›Grand Aioli Recipe

Grand Aioli Recipe

Inspired by Paris Dining Club
Time1h 30m
Serves6

A spread of crudités, poached shrimp, potatoes, and quail eggs all served with a deliciously garlicky aioli for dipping.

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Ingredients

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For the Aioli

For the Crudités and Accompaniments

Method

Prepare the Aioli

  1. 1

    Make the Garlic Paste

    Mince the garlic cloves and sprinkle with a pinch of salt. Use the flat side of a knife to mash the garlic into a paste.

  2. 2

    Combine Ingredients

    In a bowl, whisk together the garlic paste, egg yolks, lemon juice, and mustard until well combined.

  3. 3

    Emulsify

    Slowly drizzle in the olive oil while whisking vigorously until the mixture thickens and emulsifies.

  4. 4

    Season

    Add salt and black pepper to taste, adjusting seasoning as desired.

  5. 5

    Chill

    Refrigerate the aioli for at least 30 minutes to enhance the flavors.

Prepare the Accompaniments

  1. 6

    Cook the Potatoes

    Boil the potatoes in salted water until fork-tender. Drain and let cool, then cut into bite-sized pieces.

  2. 7

    Prepare the Quail Eggs

    Bring a small pot of water to a boil. Carefully add quail eggs and boil for 4 minutes. Remove and place in cold water. Peel and set aside.

  3. 8

    Poach the Shrimp

    In a pot of simmering water, poach the shrimp for about 2-3 minutes until they turn pink and opaque. Drain and set aside.

  4. 9

    Prepare the Crudités

    Wash and cut the carrots, cucumbers, and bell peppers into sticks. Trim the radishes.

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