Vegetable Platter with Aioli
Vegetable Platter with Aioli
Ingredients
- 1 egg yolk
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) Dijon mustard
- 1/4 tsp (1 ml) salt
- 1 clove garlic, chopped
- 1 cup (250 ml) canola oil
- Pepper
- 2 1/2 cups (340 g) fingerling potatoes
- 3/4 lb (340 g) small carrots (about 16)
- 2 cups (225 g) green beans, trimmed
- 4 hard-boiled eggs
- Assorted raw vegetables: fennel (cut into thin wedges), radishes, cherry tomatoes, cucumbers, etc.
Instructions
- In a bowl, combine the egg yolk, lemon juice, mustard, salt and garlic with a whisk. Drizzle about one-third of the oil, drop by drop, while whisking constantly. As the mayonnaise begins to thicken, add the remaining oil in a slow stream, whisking continuously. Season with pepper. Transfer the mayonnaise into a small serving bowl and refrigerate until ready to serve.
Vegetable Platter with Aioli