Charred Sugar Snap Peas With Buttermilk Aioli

Name: Charred Sugar Snap Peas With Buttermilk Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small shallot, finely chopped; 2 tablespoons fresh lemon juice; 1 large egg yolk; 1 garlic clove, finely grated; 1/4 teaspoon kosher salt, plus more; Pinch of cayenne pepper; 1/2 cup vegetable oil; 2 tablespoons buttermilk; 2 tablespoons creme fraiche; Freshly ground black pepper; 1 1/2 pound sugar snap peas, untrimmed, divided; 2 tablespoons olive oil, divided; 1 tablespoon thinly sliced drained oil-packed Calabrian chiles; Flaky sea salt (such as Maldon)

Servings: persons

1 small shallot, finely chopped
2 tablespoons fresh lemon juice
1 large egg yolk
1 garlic clove, finely grated
1/4 teaspoon kosher salt, plus more
Pinch of cayenne pepper
1/2 cup vegetable oil
2 tablespoons buttermilk
2 tablespoons creme fraiche
Freshly ground black pepper
1 1/2 pound sugar snap peas, untrimmed, divided
2 tablespoons olive oil, divided
1 tablespoon thinly sliced drained oil-packed Calabrian chiles
Flaky sea salt (such as Maldon)

1
Mix shallot and lemon juice in a small bowl. Whisk egg yolk, garlic, kosher salt, cayenne, and 2 teaspoons water in a medium bowl. Whisking constantly, gradually drizzle in vegetable oil, drop by drop at first, until aioli is thickened and smooth. Gently mix in buttermilk, creme fraiche, and shallot mixture; season with kosher salt and black pepper.
2
Prepare grill for medium-high heat.
3
Toss half of snap peas with 1 tablespoon olive oil in a medium bowl; season with kosher salt and black pepper. Set a wire rack or grill basket on grill grate and grill peas on rack, turning occasionally, until lightly charred, about 4 minutes; return to bowl.
4
Cut raw peas in half crosswise on a diagonal and toss with grilled peas along with remaining 1 tablespoon olive oil; season with black pepper. Spoon some aioli on a platter and top with snap peas, chiles, and sea salt. (Reserve remaining buttermilk aioli for another salad, or use it as a dip.)
5
Do ahead: Buttermilk aioli can be made 3 days ahead. Cover and chill.

1148

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small shallot, finely chopped, 2 tablespoons fresh lemon juice, 1 large egg yolk, 1 garlic clove, finely grated, and more.

Yes, Charred Sugar Snap Peas With Buttermilk Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!