Aioli With Vegetables Recipe

• 4 lrg garlic cloves peeled
• 1/2 tsp salt
• 6 Tbsp. extra virgin olive oil plus
• 3/4 c. extra virgin olive oil
• 1/4 c. fresh lemon juice
• 3 lrg egg yolks
• 1 1/2 Tbsp. water Salt to taste Freshly-grnd black pepper to taste Steamed cut-up fresh vegetables, such as red-skinned potatoes, carrots, zucchini, fennel bulbs, cauliflower and green beans
• 6 x hard-boiled Large eggs shelled, each cut into 4 wedges

1. Using mortar and pestle, mash garlic with salt till almost smooth.
2. Transfer mix to processor.
3. Whisk 6 Tbsp.
4. oil, lemon juice, egg yolks and 1 1/2 Tbsp.
5. water in small metal bowl.
6. Set bowl over saucepan of barely simmering water (don't allow bowl to touch water).
7. Whisk constantly till thermometer inserted into mix registers 140 degrees for 3 consecutive min, about 9 min total.
8. Cold slightly.
9. Transfer to processor with garlic.
10. With machine running, gradually add in remaining 3/4 c. oil in thin steady stream and blend till thick (if oil is added too quickly, mayonnaise will separate and become runny).
11. Season with salt and pepper.
12. Transfer to small bowl.
13. (Aioli can be made 1 day ahead.
14. Cover and chill.)
15. Place bowl of aioli on platter.
16. Surround with vegetables and Large eggs.
17. This recipe yields 6 servings.

garlic, salt, extra virgin olive oil, extra virgin olive oil, lemon juice, egg yolks, water salt, eggs

Taken from cookeatshare.com/recipes/aioli-with-vegetables-62782 (may not work)