Le Grand Vegetable Aïoli
For the vegetables:
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golden beets, poached until tender to a knife tip, peeled and cut into quarters
carrots, cut in spears, blanched in salted water until tender crisp, shocked in ice water
green beans, ends trimmed, blanched in salted water until tender crisp, shocked in ice water
asparagus, ends trimmed, blanched in salted water until tender crisp, shocked in ice water
marble baby potatoes, boiled in lightly salted water until tender
hard boiled eggs, peeled and cut in half
cherry tomatoes
skewers for serving
Arrange the raw and cooked vegetables on a serving platter as desired. Serve with skewers and the saffron aioli for dipping.
Saffron aioli:
1 garlic clove, minced
½ teaspoon kosher salt, plus more to taste
2 egg yolks
1 ½ to 2 cups grapeseed or other neutral oil
pinch saffron threads, steeped in 2 teaspoons warm water
zest of 1 lemon
juice of 1 lemon
1 tablespoon finely chopped Italian parsley leaves
mortar pestle or mixing bowl or food processor
In a large mortar and pestle, combine garlic and ½ teaspoon kosher salt. Work the salt into the garlic to create a relatively smooth paste. Add the egg yolks, stir vigorously until the egg yolks lighten in color.
Trickle in the oil a few drops at a time, stirring constantly, until the mixture begins to thicken and emulsify. Once the oil is incorporated, slowly stream the oil into the mixture. Once the mixture has thickened a little, add in the saffron threads and steeping liquid, zest and juice of the lemon and continue stirring until all of the oil has been added and you have a silky aioli. Add the parsley and taste for seasoning.
Serve with your favorite vegetables.