The Ultimate Dinner Platter - Grand Aioli with Claire Saffitz | Dessert Person Dinners

The Ultimate Dinner Platter - Grand Aioli with Claire Saffitz | Dessert Person Dinners
This episode of Dessert Person Dinners brings you a breezy, veg-forward dinner that requires one saucepan, a bowl, and minimal cooking overall. It’s called Le Grand Aioli, a southern French dish consisting of cooked and raw vegetables, creamy potatoes, boiled eggs, and shrimp or seafood served with the most delicious dip of all time, aioli. This dish proves beyond a shadow of a doubt that very few things cannot be improved by the addition of garlicky, tangy mayonnaise. This dinner is on repeat all year long in Claire’s house, but especially in spring and summer when all the good veg is available. It’s the perfect intersection of good and easy.
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

[@CSaffitz]

Good Morning!

[@ellieisanerd]

Good morning! And I have to say, I love all the extra Felix lately :)

[@tomicostanza]

good morning claire💖 love from argentina 🇦🇷

[@cassidyjones8740]

i love thursday mornings because i get to wake up, workout, make breakfast and watch claire while i eat :)

[@LostInSpaces]

So excited whenever I get a notification on your videos, and can’t wait for the new book! Hugs from Costa Rica 💕

[@ArgentAbendAzure]

Good Morning back. Did Felix manage to nab a shrimp? 😼😹

[@sydneygowen6117]

I would LOVE if Claire did a savory book next!

[@elizabethbingheim5963]

On her book tour she said this is likely her next move!

[@andrewmccrea37]

Claire going savoury is always a special treat- her wings, ribs, and chicken sandwiches are all awesome!

[@lovingthelessloved3679]

Love the use of a strainer as a steamer basket. Can we get more ideas for using basic tools in ways other than intended. So a person with limited kitchen ware can use what they do have to get the job done. 🥰 also love the symbiosis of getting eggs from your chickens and then feeding scraps to the chickens, they give and take from the same meal. 😍

[@cheerfullcynic]

And the freshly harvested potatoes!

[@JamesD17]

Claire is the only recipe developer I watch religiously! Just realized its Thursday because of her :)

[@myerklamb8529]

"The right amount of food is always too much." You and my Mom would get along well Claire

[@DonnaBorooah]

One of my sister's favourites (and mine)! This will be great in place of the usual cheese board/charcuterie board. Fingerlings would be SO cute. If you have an immersion blender and are nervous about hand-whisking aioli, pick a narrow jug (or sealable jar to save on dishes) and place all ingredients except the oil at the bottom, then add the immersion blender and pour the oil over top. Blend and very slowly lift the blender to incorporate the oil. Foolproof!

[@katiemakenna6407]

It’s my first time hosting my family Christmas this year at my place and I was lost on things to make. 100% will make this….thank you Claire!!!

[@oldvlognewtricks]

There is no end to how much I love that this starts with a Nigella quote ❤

[@WendyS1822]

Wow! Usually I watch your videos with my sweet tooth ready and when you do savory, I salivate… looks so incredibly delicious! Thanks as always, Claire! ❤

[@lauraamo4848]

I'm confused by the shrimp. were they pre-cooked? they already looked pink and opaque to me before she cooked them. the raw ones I've seen were kind of a clear blue/gray tone

[@Ainepham]

She thawed them from frozen, so cooking here is just to heat the shrimp up to temp and kill all of the bacteria :)

[@xyzpdq1122]

“I just think they’re neat!” Back to back Claire potato videos!

[@yarnexpress]

Made this last week when my daughter was visiting. A hit with everyone even the cook(me). Since there were only 3 of us, there were leftovers aplenty--probably 8 servings including a few lunches. Had to sub some veg no asparagus. Used green beans & rainbow baby carrots. The carrots were the biggest hit. Going into our normal rotation. Thinking of always having shrimp in the freezer then clearing out the fridge with those odds & ends of veggies. Also will start topping some of the eggs with anchovy. Thanks, Claire!

[@christinalucas5540]

What a great platter for a low key dinner on a Friday night! I would serve this with a bottle of sparkling wine and your cherry crisp for dessert. I just received your “What’s for dessert?” book, and I have a long to do list for Christmas. Greetings from Ottawa, Canada 🇨🇦!

[@brokenglassshimmerlikestar3407]

Simple cooking highlights the quality of your produce. One of the best things I've ever had was boiled shrimps dipped in aioli. So simple and yet so good!

[@TPark-rf3lt]

3:35 this is a great tip... i had no idea! Thanks Claire!

[@gojbbf4095]

"To me, the right amount of food is always too much." ❣❣

[@dedoubecool]

Claire ! Hello from Marseille 🇨🇵❤️ I was not expecting to see such a local specialty on this channel! It's definitely more of a lunch over here... and we just call it Aïoli 🤷‍♀️😁

[@chelsmeister]

She studied cooking en France :)

[@christineansorge5519]

Seems like perfect picnic food.

[@jeffgreenwell4426]

This recipe looks wonderful! I can't wait to try it. Thank you for sharing it!

[@CSaffitz]

Thanks Jeff!

[@lizhutchinson6978]

If you use a mild olive oil it is neutral (and cheaper). I just use a cheap Trader Joe's olive oil for my mayonnaise and it doesn't get that bitter taste that it would get if I used my better olive oil. Also, this is such a great idea! I can't wait to try it.

[@aliciaf1055]

Le Grand Aioli is a pretty regular summer dinner for us - so delicious.

[@SOLmeMAYBE]

I wish you could be on the Try Guys' Without a Recipe. Ultimate combo!

[@SJisReading]

My heart lights up every time we get savory Claire

[@zxs7170]

Claire, I frequently do something very similar. I change up the dip. It’s easy, satisfying & healthy! 👍🏼

[@thefunkybabaganoush]

I'm loving the new book. I'm going to make something from it this weekend!

[@CSaffitz]

Which recipe are you thinking you'll start with?

[@thefunkybabaganoush]

@@CSaffitz the sticky pumkin-chestnut gingerbread since those are all in season now, so I would be a fool to not try it now.

[@m.p.6039]

Thank you, this was delightful. I think in my parent's house they would call this a Russian salad, and they would use cod fish instead of shrimp. Love the cat and love the dog, never change.

[@nickcutler3802]

19:33 greatest assortment of words ever spoken in a KZbin video

[@bethwalker355]

Hey! Your insights into cooking and food are so vast and light giving. Thanks for sharing!!

[@chanwinsern8814]

I was always wanted something different for Christmas dinners, and this is the answer! Thx Chef Claire

[@emilykpaige]

FYI if you want to start the cold eggs in cold water it’s 10 minutes once it starts boiling

[@omgitsBenjamin]

I love that my favorite baker (Claire) knows of my favorite home cook (Nigella) enough to quote her! 🤩😊👏🏻

[@BowlerHatHatHatHat]

I love this! PLEASE, if you're feeling up to it - share more...non-sugar meals! I love the deserts but my body is too stupid to learn "Saving that isn't gonna ever get used..."

[@devynlapatina]

i love this dessert person dinners segment hope to see more!

[@annamarasco262]

I have failed many times at aioli, but seeing this, I am ready to try again. I will probably go with a roast instead of a steam for all my vegetables.

[@annamarasco262]

"The right amount of food is too much" is practically my family's motto.

[@bonnyporter3521]

As a chef, I totally understand the “it’s easy to steam” factor but a blanching video is 100% more worthwhile here.

[@civilizeddiva]

Just me and my partner around the holidays. Usually, after Thanksgiving and Christmas, I’m “over” cooking, so I make finger foods for New Year’s Eve. Last few years I’ve made oven fried wings and crab cakes. This dish is PERECT. I don’t do potatoes, so I may substitute it with cauliflowers, and get some lovely prawns from Costco. Because we’re greedy, I’ll make a “plate” for each of us. For my plates, I use Crate and Barrel’s, Essential coupe bowls-11.75 inch. Makes a great presentation😀

[@ichhabekeineahnung2462]

I cannot wait to make this for the party with just myself :P

[@bobluu5353]

Looking forward to more dinner recipes!!!

[@TheBereangirl]

Good morning, Claire! If you steam your fresh eggs, they peel just fine.😊 The only thing that beautiful platter needs is some olives!

[@francesvachon9516]

Where can I get those bottles your oil is stored in... they're fantastic!

[@aseguradojaicel]

This is such a good idea for those lazy weekday nights but also great when you have people come over! I bet kids would love this too! :D

[@PD-vs7vf]

LOVE this so much Claire! This looks so delicious I'm going to be making this tonight! Yummy🤤

[@DamonNestell]

Oh that would be good with gruene sosse from Frankfurt. So good with the eggs and potatoes. One of those sauces that you aren't sure about on first tasting then get cravings for.

[@jaderoberson5896]

aioli is traditionally just oil and garlic-- no egg! Americans like to add the egg, but technically that makes it a mayonnaise.

[@Jeffffrey0902]

More dog cam footage, please! Vinny's dog is just adorable.

[@friday8370]

Such a perfect easy combo for a dinner party

[@atomiclisa]

Definitely doing this--my husband loves to eat these types of meals.

[@unit--ns8jh]

Yeah the broccoli stems really taste like kohlrabi - it hit me when I had a kohlrabi cream soup at a fancy restaurant and it tastet just like broccoli soup to me :)

[@8julies]

I'm looking for the scoop that was used for getting the eggs out of the water. Any ideas on brand?

[@MrGamerCaptain]

delicious! thank you. love this look into your dinners

[@kyrastuart1920]

That platter looks amazing! Everything delicious is one place. This would be perfect for Thanksgiving snacking while I cook dinner.

[@ciannemg]

I’ve always wondered what the sticks with the blue tops in Claire’s salt are.🤔

[@ocelots1010]

why do you cook the shrimp again? is it just to heat them?

[@ryph3]

grand aioli slayed

[@spencerallegra]

Claire’s love for potatoes is really speaking to me..

[@amyderrix5478]

OLIVE'S LITTLE SNORE AT THE END! bless

[@swisski]

With regards to using the broccoli stalk, once you have chopped off all of the florets, starting at the bottom with a paring knife you can easily peel the outer tough layer, and what is left is tender and delicious.

[@ellieeveritt]

My biggest concern when I throw parties is having a bountiful table of food. Nobody should ever leave my home hungry. It gets stressful trying to come up with the correct amount, but I will forever have leftovers. Friends or family who stay later or help cleanup always get the most Togo food 🤣... My mom did a smaller food tray like this a few years ago, and one of the sauces was aioli, but the other was a whipped goat cheese with lemon juice and chives. So good with fingerling potatoes! Shrimp is a great idea 💡 🍤 🦐 😋

[@jennverstraete7829]

Me watching this at the time Girl Dinner is a trend haha! Love it, it looks delicious and easy! :)

[@kin.creates]

I learned so much this episode!

[@LightBrightLocs]

As a lover of cumbersome tools i appreciate the high spout of the stove. however its probably 10% of your use case. how about adding a second spout? since the plumbing is already run its as simple as adding a T connector. Joy for all!

[@parisXxpedalsXx1]

Can’t wait to see you talk later today in St. Louis!

[@captainjustin]

Truly a perfect dinner.

[@jungtothehuimang]

Fun fact chickens love eggs and if you have leftover whites or yolks and you scramble them up your chickens will happily eat it.

[@AdventuresinEverydayCooking]

I wish I would have known that salt tip years ago. I just learned it this year and it's too late for a few of my stainless steel pots. SO sad!

[@morganpiatt2689]

This looks delicious. And so easy!

[@johannfunn6962]

Omg the little potato animation at 11:00

[@advancedbasicsAB]

looks divine! will make this next weekend

[@dancinlight2]

the way claire peeled that hardboiled egg was remakable

[@Hollis_has_questions]

I agree - fervently - about adding French fries, and how about wedges of Greek-seasoned roasted potatoes? There's more than one way to eat a potato LOL 😊 Have you ever made tater tots, Claire? Or Scotch eggs? ❤❤❤❤❤

[@annemargueritebuclatin2666]

Omg more Olive cam soon pls

[@cuttwice3905]

If you want to eat patty pan squash raw you have to harvest it very young. I've noticed that the pale green skin varieties are the best in my experience.

[@TaxTheChurches.]

Please make Japanese jiggly cake! I have made 6 test cakes. None came out the same. Only two were fails, but I served them to our concierges anyway, who also got the successes, too. They taste great whether they fail or not.

[@dwaynezilla]

I wanna eat that egg. The rest too, but that egg looks particularly magical

[@lechatbotte.]

I grew Patty pan yummy so under appreciated.

[@laurenschenck5355]

YOUR THE GREATEST CLAIRE!! ❤❤❤

[@andip4016]

Queen please start captioning your videos. Auto captions sucks and deaf people need them. The auto caption said you said this is great within a pair of teeth 🤨

[@ashleygramolini7876]

Where are the chickens!?!? They got two shout outs in this video but haven't been seen for weeks now. I've been so worried about them, their cameos are truly such a treat. Please feature the glorious silkies again soon? 🙏🙏🙏

[@biana7775]

Is a savory cookbook in the works??

[@dailykatie6866]

See you tonight at your tour!!

[@SusieCambria]

This is such a good way to make a special dinner that is kinda forced no muss and no fuss.

[@ericblack1127]

I was impressed.

[@sallys.2707]

Aïoli 😍😍😍😍😍😍😍❤️❤️❤️❤️

[@ericabug]

Claire!! Can you pretty please make NY style black and white cookies!!!!🥺🥺🙏❤

[@cajunmusician]

I’ve never seen pink shrimp that were not cooked!! I wish we could have seen a before picture of the shrimp because I think the steamer just warmed them up….

[@parisXxpedalsXx1]

Cannot wait to try the hot chocolate recipe from your new book!

[@dianamiles-hannah1286]

Greetings from Pittsburgh! Wonderful idea!! Thank you for sharing, Claire. Will definitely serve when my family visits from FL next month 😎❄️🎄 My cat loves to jump on the counter while I am cooking / prepping so he can see what I am doing 🐈😁

[@crashlikewaves]

I wish Claire talked about her own dishes the way she talks about fresh broccoli 🥹

[@inmydarkesthour2278]

This looks like my top 5 dream dish oh lawd 🤤🤤🤤

[@bruno3932]

I love you Claire!

[@amandabartee3004]

This looks great! Are the measurements somewhere?

[@sirjoe88]

I love this video both for the idea and recipe, but mainly for it finally telling me why the pot filler was so damn high. I assumed it was because of a really tall pot, but still needed it confirmed.

[@gabriellearthurs3258]

Guys, where are the measurements? Have I missed them? They are not in the description.

[@anapatricialopezblanco6774]

Claire please mention that Alioli is an Spanish sauce from the Mediterranean coast which oroginally is made up of only garlic oil and salt.

[@dwaynezilla]

Kitty just wants some aioli after hearing about how good it is!

[@nicholaspickolas-]

But weren't those shrimp already cooked? I thought shrimp were grey when raw..? Just curious :)

[@janmcmahon7358]

Key west pinks are pink even when raw

[@m22093]

Good morning Claire!!!

[@christianhansen3292]

she is stinkin' cute and geeky & probably the hardest working Chef on KZbin.

[@laurenschenck5355]

SO EXCITED!! ❤❤❤