Aioli

Kitchen Tested
  • Yield 16 servings

A lemony-garlicky mayonnaise (aioli) is a great dipping sauce for raw vegetables.

cookcabulary_aioli_for_june_1
Mark Boughton Photography / styling: Teresa Blackburn

Ingredients

3 -- pasteurized egg yolks
1 cup extra-virgin olive oil, divided
3 -- garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
-- Coarsely ground pepper
2 pounds fresh raw vegetables (asparagus, carrots, broccoli)

Instructions

  1. Place egg yolks in a blender; process until smooth. Gradually add olive oil, processing until thick and smooth. Add garlic, mustard, lemon juice, salt and pepper; process. Chill and serve with vegetables. Makes 1 cup.


Recipe by Jeanette Hurt.

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