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Recipe: Aioli With Vegetables
Recipe Category: Appetizer and Snack Recipes
Similar Categories: Aioli, Vegetables
Serving Size : 6
4 large garlic cloves -- peeled
1/2 teaspoon salt
6 tablespoons olive oil -- plus
3/4 cup olive oil
1/4 cup fresh lemon juice
3 large egg yolks
1 1/2 tablespoons water
Salt -- to taste
Freshly-ground black pepper -- to taste
Steamed cut-up fresh vegetables, such as
red-skinned potatoes, carrots, zucchini,
fennel bulbs, cauliflower and green beans
6 hard-boiled eggs -- shelled, each
cut into 4 wedges
Using mortar and pestle, mash garlic with salt until almost smooth. Transfer
mixture to processor.
Whisk 6 tablespoons oil, lemon juice, egg yolks and 1 1/2 tablespoons 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 into
mixture registers 140 degrees for 3 consecutive minutes, about 9 minutes
total. Cool slightly. Transfer to processor with garlic.
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). Season with salt and pepper. Transfer to small bowl.
(Aļoli can be made 1 day ahead. Cover and chill.)
Place bowl of aļoli on platter. Surround with vegetables and eggs.
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