Grand Aioli

• portions: 4 servings

Ingrédients

2 large egg yolks

1 tsp. Dijon mustard

1 garlic clove, finely grated

Pinch of kosher salt

¾ cup extra-virgin olive oil

2 Tbsp. fresh lemon juice

2 lb. vegetables (such as blanched long beans, wax beans, and/or sugar snap peas; sliced cucumbers; cherry tomatoes; radishes; and/or boiled fingerling potatoes)

1½ lb. protein (such as sliced ham, cooked shrimp, and/or boiled eggs)

Instructions

Combine egg yolks, mustard, garlic, and a pinch of salt in a medium bowl set on top of a kitchen towel laid across a small heavy pot (this setup will anchor the bowl while you whisk so you have a free hand for pouring). Whisking constantly, add oil to egg mixture, starting with just a few drops and gradually increasing amount to a fine steady stream. Stop adding if there is any unincorporated oil in the bowl; going slow is key. Keep whisking until emulsified, then whisk in lemon juice. Taste and season aioli with more salt if needed. Serve with vegetables and proteins of choice.