Aioli With Vegetables Recipe

1. 1

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

2. 2

   Transfer mix to processor.

3. 3

   Whisk 6 Tbsp.

4. 4

   oil, lemon juice, egg yolks and 1 1/2 Tbsp.

5. 5

   water in small metal bowl.

6. 6

   Set bowl over saucepan of barely simmering water (don't allow bowl to touch water).

7. 7

   Whisk constantly till thermometer inserted into mix registers 140 degrees for 3 consecutive min, about 9 min total.

8. 8

   Cold slightly.

9. 9

   Transfer to processor with garlic.

10. 10

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

11. 11

    Season with salt and pepper.

12. 12

    Transfer to small bowl.

13. 13

    (Aioli can be made 1 day ahead.

14. 14

    Cover and chill.)

15. 15

    Place bowl of aioli on platter.

16. 16

    Surround with vegetables and Large eggs.

17. 17

    This recipe yields 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.