Recipe information
Yield
Makes 6 servings
Ingredients
2 large egg yolks
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
salt and freshly ground black pepper, to taste
3/4 cup extra-virgin olive oil
Steamed cut-up fresh vegetables (such as red-skinned potatoes, carrots, zucchini, yellow squash, broccoli, cauliflower, and green beans)
6 hard-boiled eggs, halved
Preparation
Step 1
Combine yolks, lemon juice, garlic, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms. Taste and season with salt and pepper. Place bowl of aïoli on platter. Surround with vegetables and eggs.
Step 2
• Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
