Food Recipes Sauces, Condiments and Preserves Mayonnaise & Aioli Le Grand (Saffron) Aïoli 1 Review Embrace the start of spring with this poached vegetable and shrimp spread. Garlicky aïoli infused with saffron provides a pop of flavor and color as a delicious dip for those crisp-tender veggies and succulent bites of shrimp. Make everything a day ahead, and serve this dish as a beautiful weekend brunch. Slideshow: More Aioli Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Con Poulos Active Time: 35 mins Total Time: 1 hr 15 mins Yield: 12 Cook Mode (Keep screen awake) Ingredients AÏOLI: 3 tablespoons lemon juice 1/4 teaspoon saffron threads 3 garlic cloves, chopped 1 1/2 teaspoons kosher salt, divided 1 teaspoon Dijon mustard 3 large egg yolks 1 1/3 cups canola oil 2/3 cup extra-virgin olive oil VEGETABLES AND SHRIMP: 6 quarts water 1/4 cup kosher salt, divided 1 1/2 pounds multicolored fingerling potatoes 2 bunches jumbo asparagus 1/2 pound haricots verts, trimmed 1 cup dry white wine 2 pounds shell-on raw large shrimp 1/2 teaspoon ground piment d’Espelette 8 ounces breakfast radishes 2 fennel bulbs, trimmed and cut into wedges 12 hard-boiled eggs, peeled and halved Directions Make the aïoli: Combine lemon juice and saffron in a small bowl. Let stand 15 minutes. Using flat side of a knife, mash garlic to a paste with 1/2 teaspoon salt on a cutting board. Place lemon juice mixture, garlic paste, remaining 1 teaspoon salt, Dijon, and egg yolks in the bowl of a food processor. With machine running, slowly drizzle canola oil and olive oil, alternating with splashes of cold water, into food processor until all oil is added. Spoon aïoli into a bowl and chill until ready to serve. Make the vegetables and shrimp: In a large pot, bring 6 quarts of water, 2 tablespoons salt, and potatoes to a boil over moderately high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Remove potatoes with a mesh skimmer and cool on a baking sheet. Increase heat to high and add remaining 2 tablespoons salt. When water is rapidly boiling, add asparagus and haricots verts, and cook until bright green and crisp-tender, about 3 minutes. Remove with a mesh skimmer to a bowl of ice water. Let stand until cool; drain. Add wine to water in pot and return to a boil. Add shrimp and cook until just opaque, 3 to 4 minutes. Remove with a mesh skimmer and rinse shrimp under cold water. To serve, halve potatoes lengthwise. Peel shrimp, leaving tail intact. Place bowl of aïoli in center of a platter and sprinkle with piment d’Espelette. Arrange potatoes, asparagus, haricots verts, shrimp, radishes, fennel wedges, and eggs around aïoli. Make Ahead Aïoli, vegetables, and shrimp may be prepared 1 day ahead and chilled. Originally appeared: February 2018 Rate It Print