Aïoli with Vegetables

aïoli med grønnsaker_page

Preparation time: 15 min

What you need for 4 servings
6-8 garlic cloves
2 egg yolks
3 dl [0,6 pt] olive oil
Salt and pepper
1 tablespoon lemon juice
Accessories:
carrots
snow peas
celery
cucumber
radishes
paprika
champignons

Serving Suggestions: Aioli is also nice with a dish of cooked vegetables, such as cauliflower, green asparagus beans, leeks, carrots or potatoes.

This is what you do

[1] Take eggs and oil out of the refrigiator well before cooking so they can reach room temperature.

[2] Peel and press the garlic into a bowl. Stir in the egg yolks. Mix well.

[3] Add oil in a thin stream, in the same way as when making mayonnaise, which means a little at a time to begin with.

[4] Season with salt, pepper and lemon juice.

[5] Rinse and clean the vegetables. Cut carrots, celery and cucumber into sticks. Place the vegetables in small groups on a platter or in serving bowls. Serve with the aïoli.

Suggested beverage: A small aperitif or chilled white wine.

Tip: Aïoli is best if it is “mature” covered by clingfilm in the refrigerator for a few hours.

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