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Aioli With Vegetables

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Garlic cloves - peeled (large)

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 6 tablespoons 90ml Olive oil - plus

  4. 3/4 cup 177ml Olive oil

  5. 1/4 cup 59ml Fresh lemon juice

  6. 3 cups 594g / 20oz Egg yolks (large)

  7. 1 1/2 tablespoons 22ml Water

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. Steamed cut-up fresh vegetables, such as Red-skinned potatoes, carrots, zucchini, Fennel bulbs, cauliflower and green beans

  11. 6 Hard-boiled eggs - shelled, each Cut into 4 wedges

Instructions Jump to Ingredients ↑

  1. Using mortar and pestle, mash garlic with salt until almost smooth. Transfer mixture to processor.

  2. 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.

  3. 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. (Aioli can be made 1 day ahead. Cover and chill.) Place bowl of aioli on platter. Surround with vegetables and eggs.

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