I love aïoli. I love it as a spread on baguette and I love to dip veggies and make a crudite platter. However sometimes I look in the fridge and all I have is eggs, potatoes and brocolli and that is enough for an aïoli platter but a true platter would also have a french green beans, small carrots and cauliflower.
This is a great summer dish to serve up with a crisp, refreshing Moscato. I love Yellow Tail and Jacobs Creek. A light beer such as Sapporo would be nice too with this. So, pass the onion dip, pass the ranch and invite guests over for a aïoli platter. Here’s how to make the best aïoli. The key is to remember a good aïoli cannot be in a hurry. Be patient and let the yolks settle with the garlic.
Using your pestle and mortar pound the garlic with pinch of sea salt. Season with pepper and add the yolks. Stir and pound for about 2 minutes until it becomes a little thicker.
I let the yolk, salt, pepper and chopped garlic get to know one another for about 20 min. I prep the veggies in the meantime. I love farm fresh eggs for a deep, rich yolk.
To save time, I pour everything slowly into the food processor. I use olive oil and gradually pour it slowly. I get a delicious, rich, perfect, thick homemade aïoli. I put it in a little jar and refrigerate. I save my Bonne Maman jam jars for my sauces and dips.
Peel or scrape your carrots. Trim the green beans. Trim the cauliflower and/or broccoli, then cut into florets. Cook the vegetables separately in salted boiled water. Cook the unpeeled potatoes until just done, then drain. Cook the carrots until just tender, then drain. Cook the green beans until just tender, then drain and refresh under cold water. Cook the cauliflower/broccoli for 3-5 minutes until barely cooked-they should still have a little crunch. Keep in mind that broccoli cooks faster. Drain and refresh in cold water. Boil the eggs for 9 min, drain and refresh in cold water but leave in the shell. You can leave them in the shell so guests can unpeel or peel them yourselves.
Arrange all the prepared vegetables and the eggs on a platter and serve barely warm with the aïoli sauce. Bon Appétit!