Source: Recipe from Chef Paul Ornstein
Garlic and lemon juice flavor this versatile topping. Here it is served with a variety of blanched or roasted vegetables.
2 egg yolks
3 tsp. garlic, minced
1⁄8 tsp. white pepper
1 1⁄2 tbsp. lemon juice
Kosher salt, to taste
1⁄2 cup grapeseed oil
1⁄3 cup olive oil
Assortment of blanched or roasted vegetables
- Prepare aïoli by whisking together yolks, garlic, pepper, lemon juice, and salt. Slowly add grapeseed and olive oils until completely incorporated.
- Prepare vegetables; chill; dress in oil and fresh herbs.
Arrange vegetables on a small platter with ramekin of aïoli in center, and serve.