Aioli With Vegetables

Recipe Ingredients

4		Garlic cloves - peeled (large)
1/2 teaspoon	2.5ml	Salt
6 tablespoons	90ml	Olive oil - plus
3/4 cup	177ml	Olive oil
1/4 cup	59ml	Fresh lemon juice
3 cups	594g / 20oz	Egg yolks (large)
1 1/2 tablespoons	22ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
		Steamed cut-up fresh vegetables, such as Red-skinned potatoes, carrots, zucchini, Fennel bulbs, cauliflower and green beans
6		Hard-boiled eggs - shelled, each Cut into 4 wedges

Recipe Instructions

Using mortar and pestle, mash garlic with salt until almost smooth. Transfer mixture to processor.

Whisk 6 tablespoons oil, lemon juice, egg yolks and 1 1/2 tablespoons water in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water). Whisk constantly until thermometer inserted into mixture registers 140 degrees for 3 consecutive minutes, about 9 minutes total. Cool slightly. Transfer to processor with garlic.

With machine running, gradually add remaining 3/4 cup oil in thin steady stream and blend until thick (if oil is added too quickly, mayonnaise will separate and become runny). Season with salt and pepper. Transfer to small bowl. (Aioli can be made 1 day ahead. Cover and chill.)  Place bowl of aioli on platter. Surround with vegetables and eggs.

Source:
"Bon Appetit, May 1999"

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