How to prepare escargots on the llauna with homemade aioli

Step 1 : The escargots are carefully washed by passing them through water, then placed in a colander for a few minutes to remove excess moisture.

Step 2 : Next, they are arranged in a baking tray in a row, with the opening facing up.

Step 3 : To help them expel their slime and prevent them from falling off the tray, generously sprinkle with coarse salt.

Step 4 : Then, gently distribute the chosen spices over the escargots, such as black pepper, sweet paprika, garlic powder, and parsley, making sure to cover the entire surface well.

Step 5 : Spray everything generously with olive oil, ensuring each escargot is well coated so they absorb the flavors.

Step 6 : Preheat the oven to 270 degrees Celsius, with the top and bottom elements off.

Step 7 : Place the escargots in the oven and cook for about 30 to 35 minutes, or until they turn golden.

Step 8 : Five minutes before finishing cooking, spray with a touch of cognac to add a special and aromatic note.

Step 9 : Meanwhile, prepare the aioli.

Step 10 : In a mortar, mash the garlic with a pinch of salt until forming a smooth, homogeneous paste.

Step 11 : Then, add the egg yolks and slowly pour in the olive oil, continuously mixing until achieving a creamy, thick sauce.

Step 12 : Alternatively, you can prepare the aioli using a mini blender, placing the egg, garlic, salt, and a bit of oil in a cup and blending until similar in texture.

Step 13 : Finally, serve the aioli alongside the escargots, creating a delicious combination of flavors that invites slow enjoyment.