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
about 1 1/2 cups
Endive or any other vegetabe you have available for dippiing
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.