Aren’t we ready for Spring? Trees will only start to blossom here around April and there is still plenty of snow on the ground, which is why in the meantime, I try to bring Spring indoors with bright colours and pretty vegetables. Here is the centrepiece I put together last week with tulips from Costco and some gorgeous artichokes. I served the rest of the artichokes alongside a delicious aioli recipe from Daniel Boulud’s latest cookbook, My French Cuisine. When I saw it at the bookstore, I could not resist the glossy cover with Boulud’s proud grin on display. He is one of my favourites and his recipes do not disappoint. While some are definitely not for beginners, there is plenty of material that can be adapted to the home cook.
Aioli with Vegetables Recipes
Aioli with Vegetables
Ingredients
- 3 garlic cloves peeled
- 1 tablespoon white vinegar
- Salt
- 1 egg
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
- 1 1/2 cups canola oil
Instructions
- Cut the garlic cloves in half and remove the germ. In a small saucepan, bring 6 halves of the garlic to a boil in cold water, then discard the water and repeat, cooking the garlic until tender the second time.
- Fill a small saucepan with a few inches of water and add the vinegar and a pinch of salt; crack the whole egg into a cup. Bring water to a simmer and slide in the egg. Poach for 2 minutes (the white will solidify but the yolk will remain runny).
- Transfer the poached egg to a blender or food processor and add the cooked garlic, the egg yolks, mustard, 3 tablespoons water, and 3/4 teaspoon salt. Blend well until combined. While the machine is still running, add the olive oil and then the canola oil in slow, steady streams. The sauce should emulsify, with a thick pale consistency similar to that of mayonnaise. Taste for seasoning and transfer to a bowl.
- For the artichokes, remove 1 1/2 inch from the stem, peel the base with a paring knife and remove top leaves. Place the peeled artichokes in a large bowl of water to avoid oxidization. Boil in vegetable broth and a laurel leaf for added flavour, for about 20 minutes. Make sure they remain covered as they are cooking so that they do not oxidize. Cool and reserve in the fridge.
- I also used other vegetables I had on hand, namely carrots, asparagus and green beans, but next time I will boil some new potatoes as Daniel suggests. I boiled these vegetables separately until tender. Once tender, place the vegetables in ice water, strain and dry on paper towels.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Grilled Aioli with Vegetables
After preheating your grill to medium-high heat and ensuring the grates are clean and oiled, it’s time to prepare the vegetables for grilling. Slice the bell peppers, zucchinis, eggplant, and red onion into evenly sized chunks. Next, thread these vegetable chunks onto soaked wooden skewers, alternating between the different types for even cooking and an appealing presentation. In a small bowl, combine olive oil, salt, and black pepper, then generously brush this mixture over the skewered vegetables to enhance flavor and prevent sticking. Once the grill is ready, place the vegetable skewers on it and grill for 8-10 minutes, turning occasionally until they’re tender with a nice char. While the vegetables grill, whip up a creamy aioli by mixing mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Once the vegetables are done, transfer them to a serving platter and drizzle the aioli over them. For a finishing touch, garnish with fresh chopped basil. Serve your Grilled Aioli with Vegetables immediately to enjoy the delightful combination of smoky, charred veggies and creamy aioli, perfect as an appetizer or side dish.
Tips for making Aioli with Vegetables
Cooking Tips for Perfect Aioli with Vegetables
The key to coaxing out that incredible bold garlic flavor is to use fresh garlic cloves, not the pre-minced stuff in a jar. Take the time to finely mince it yourself for the best flavor. I also love to add a pinch of red pepper flakes for a little kick!
When making the aioli, go slowly when adding the oil. You want it to emulsify properly into the egg yolks and lemon juice to get that luscious texture. I prefer using a mild olive oil so the garlic still shines through.
And don’t forget to take your time arranging the veggies on a platter too! I love colorful combinations like red and yellow peppers, carrots, cucumbers, radishes and celery. Chilling everything in the fridge lets the flavors meld together.
Serving Suggestions for Aioli with Vegetables
For a delightful pairing with your Aioli with Vegetables, consider serving it alongside some Grilled Halibut. The light and flaky texture of the halibut complements the creamy aioli and grilled vegetables perfectly, creating a well-rounded and satisfying meal. Alternatively, you can serve the aioli and vegetables as a refreshing side dish with your favorite Japanese dish, such as Yakimiso Ramen. The bold flavors of the ramen will be beautifully balanced by the creamy aioli and the smoky char from the grilled vegetables, offering a unique and flavorful dining experience.
Frequently Asked Questions about Aioli with Vegetables
- Can I make aioli in advance? Yes, you can prepare the aioli a day in advance and store it in the refrigerator. However, it’s best to assemble the grilled vegetables just before serving to maintain their freshness and texture.
- How long can I store leftovers? Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the grill for the best results.
- Can I use a different dipping sauce? Certainly! While aioli complements grilled vegetables beautifully, you can also serve them with tzatziki, hummus, or a balsamic reduction for variety.
- Can I use a gas grill instead of charcoal? Yes, you can use a gas grill for this recipe. Simply preheat it to medium-high heat and follow the grilling instructions provided.
- What other vegetables can I use for grilling? You can get creative with your vegetable selection. Asparagus, cherry tomatoes, mushrooms, and yellow squash all grill wonderfully and pair excellently with aioli.
Conclusion
I hope you’ve enjoyed this little foray into Mediterranean-inspired appetizers as much as I have. There’s just something so bright, fresh and satisfying about pairing this garlicky aioli with a bounty of crisp vegetables.
If you give this Aioli with Vegetables a try, I’d love to hear how it turns out! Post a photo on Instagram and tag @foodandmeal so I can see your delicious creations. Did you try any new veggie pairings or garnishes? I’m always looking for new ways to enjoy this versatile dip.
And be sure to keep checking the Food and Meal blog for more healthy appetizer ideas featuring seasonal produce. Whipping up flavorful homemade dips and dressings is one of my favorite ways to showcase veggies. I’ll share all my tips for building the perfect veggie platter along with easy recipes everyone will love.
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.