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
Ingredients
- Vegetables
-
String Beans
-
Pepprs
-
Squash
-
Asparagus
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Cherry Tomatoes
-
Broccoli
-
Cauliflower
-
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
Directions
-
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.
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