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Aioli w/Vegetables (P, TNT)
[Archivist's Note: various herbs and chopped capers may be added to the aioli for different variations]
4 large garlic cloves, peeled
1/2 tsp. salt
6 tbsp. plus 3/4 cup olive oil
1/4 cup fresh lemon juice
3 large egg yolks (substitute ok)
1-1/2 tbsp. water
steamed cut-up fresh vegetables (i.e.: red-skinned potatoes, carrots, zucchini, fennel bulbs, cauliflower & green beans)
6 hard-boiled eggs, shelled, each cut into 4 wedges
Using mortar and pestle, mash garlic with salt until almost smooth.
Transfer mix to processor. Whisk 6 tbsp. oil, juice, egg yolks & 1-1/2 tbsp. water in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water).
Whisk constantly until thermometer inserted registers 140°F for 3 minutes, about 9 minutes total time. Cool slightly; transfer to processor with garlic.
With machine running, gradually add remaining 3/4 cup oil in thin steady stream. Blend until thick (if oil is added too quickly, mayonnaise will separate & get runny). Season with salt and pepper.
Transfer to small bowl; cover and chill. (Aļoli can be made 1 day ahead.) Place bowl of aļoli on platter. Surround with vegetables and eggs.
Posted by Francine Earle
Nutritional Info Per Serving: N/A