Grand Aioli

Ingredients for Grand Aioli

• 2 large egg yolks

• 1 teaspoon Dijon mustard

• 1 garlic clove, finely grated

• Pinch of kosher salt

• 180ml extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 900g vegetables (such as blanched long beans, wax beans,and/or sugar snap peas

• sliced cucumbers

• cherry tomatoes

• radishes

• and/or boiled fingerling potatoes)

• 675g protein (such as sliced ham, cooked prawns, and/or boiled eggs)

Combine egg yolks, mustard, garlic, and a pinch of salt in a medium bowl set on top of a kitchen towel laid across a small heavy pot (this setup will anchor the bowl while you whisk so you have a free hand for pouring). Whisking constantly, add oil to egg mixture, starting with just a few drops and gradually increasing amount to a fine steady stream. Stop adding if there is any unincorporated oil in the bowl; going slow is key. Keep whisking until emulsified, then whisk in lemon juice. Taste and season aioli with more salt if needed. Serve with vegetables and proteins of choice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.