Author Notes: I came up with this when making a crudite platter for a friend's party. She doesn't eat dairy so aioli seemed like the perfect solution for a nice dip.
I was right because even the intense garlic flavor didn't scare the guests away, in fact they really loved it and my huge basket of veggies was devoured.
I think the key to solid emulsification was the addition of a few Tbs. of bread crumbs.
This recipe couldn't be simpler - the hardest part was par boiling the different vegetables.
Also there are lots of ways to use the leftover aioli.
I used it in a cheesy garlic bread I made and could easily pair it with crab cakes and practically anything fried. - blanka.n
Makes about 1 1/2 cups
- String Beans
- Cherry Tomatoes
- Endive or any other vegetabe you have available for dippiing
For the aioili
- 4 tablespoons bread crumbs (could be seasoned)
- 6-8 garlic cloves
- 2 teaspoons white wine vinegar
- 2 teaspoons Dijon mustard
- 3 egg yolks, room temp
- 1/2 lemon, juiced
- Salt and pepper to taste
- 2 tsp Herbes de Provence
- 3/4-1 cups vegetable oil
- 1/4 cup parsley
- dash of hot sauce
- Prepare all the vegetables by making sure they are all in nice bite-size pieces. For example most of your string beans will probably need to be cut in half. Asparagus, string beans, cauliflower and broccoli need to be par boiled for about 2 minutes. Err on the side of less cooking time because you don't want limpy veggies. Asparagus, if it's thin, should only be in salted boiling water for a minute.
- Make sure all the vegetables are dry and arrange on a large platter, leaving enough room in the center for a small bowl with the aioli dip.
- In a blender or small processor, mix together the first 8 ingredients. When they get to a pasty consistency, slowly drizzle in the oil. Add parsley and hot sauce. When the mixture resembles mayo - you are done. Transfer to a small bowl and refrigerate til ready to serve.
- This recipe was entered in the contest for Your Best Use of Aioli
Tags: serves a crowd