Aioli with Vegetables

1. 1

   Using mortar and pestle, mash garlic with salt until almost smooth.

2. 2

   Transfer mixture to processor.

3. 3

   Whisk 6 tablespoons oil, lemon juice, egg yolks and 1 1/2 tablespoons water in small metal bowl.

4. 4

   Set bowl over saucepan of barely simmering water (do not allow bowl to touch water).

5. 5

   Whisk constantly until thermometer inserted into mixture registers 140F for 3 consecutive minutes, about 9 minutes total.

6. 6

   Cool slightly.

7. 7

   Transfer to processor with garlic.

8. 8

   With machine running, gradually add remaining 3/4 cup oil in thin steady stream and blend until thick (if oil is added too quickly, mayonnaise will separate and become runny).

9. 9

   Season with salt and pepper.

10. 10

    Transfer to small bowl.

11. 11

    (Aioli can be made 1 day ahead.

12. 12

    Cover and chill.)

13. 13

    Place bowl of aioli on platter.

14. 14

    Surround with vegetables and eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.