5 lbs. of young vegetables such as beets, carrots, asparagus, and new potatoes Salt 3 garlic cloves, peeled 3 egg yolks (preferably pasteurized) 1 cup fruity extra-virgin olive oil Fresh lemon juice
1. Cook vegetables, one type at a time, in a large pot of boiling salted water over high heat until tender (cook beets last). Remove from water with a slotted spoon and set aside.
2. Use a mortar and pestle to mash garlicinto a paste, then transfer to a medium bowl and whisk in egg yolks. Then, whisking constantly, drizzle in olive oil. Season to taste with salt and fresh lemon juice. Makes 1 cup aïoli.