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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
Endive or any other vegetabe you have available for dippiing
For the aioili
tablespoons bread crumbs (could be seasoned)
teaspoons white wine vinegar
teaspoons Dijon mustard
egg yolks, room temp
Salt and pepper to taste
Herbes de Provence
cups vegetable oil
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