Aïoli with Young Vegetables

Name: Aïoli with Young Vegetables
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 5 lb. of young vegetables such as beets, carrots, asparagus, and new potatoes; Salt; 3 cloves garlic, peeled; 3 egg yolks (preferably pasteurized); 1 cup fruity extra-virgin olive oil; Fresh lemon juice

Serves
serves 4-6

CHRISTOPHER HIRSHEIMER

The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.

Ingredients

5 lb. of young vegetables such as beets, carrots, asparagus, and new potatoes
Salt
3 cloves garlic, peeled
3 egg yolks (preferably pasteurized)
1 cup fruity extra-virgin olive oil
Fresh lemon juice

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Instructions

Step 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.

Step 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.

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.
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.