Photograph of the finished Aïoli garni

France · Rau củ luộc sốt tỏi Aïoli garni

Aïoli garni

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salted cod Salted cod 1.1 lb
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Olive oil Olive oil 1 ⅔ cups
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Long beans Long beans 8.5 oz
  • Photograph of White cauliflower White cauliflower 11.3 oz
  • Photograph of Lime Lime 2
  • Photograph of Mud creeper snails Mud creeper snails 8.5 oz

Method

  1. 1 Soak the cod in salt for 24 hours, changing the water four times, then blanch for 10 minutes at 80 degrees Celsius.
  2. 2 Grind the garlic with salt until it forms a smooth paste in a stone mortar; the stone mortar breaks down the garlic cells, resulting in aioli that is much more fragrant than when made with a blender.
  3. 3 Beat the egg yolks with the garlic, then pour in the olive oil drop by drop and stir in one direction for 10 minutes until the sauce forms a firm spoonful.
  4. 4 Boil each type of vegetable separately to maintain the correct doneness: potatoes 20 minutes, carrots 12 minutes, green beans 6 minutes, cauliflower 8 minutes.
  5. 5 Boil the snails for 8 minutes, then arrange them all around the aioli bowl, and squeeze lemon juice over the vegetables.
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