Steamed cut-up fresh vegetables (such as red-skinned potatoes, carrots, zucchini, fennel bulbs, cauliflower and green beans)
6 hard-boiled eggs, shelled, each cut into 4 wedges
Steps:
Using mortar and pestle, mash garlic with salt until almost smooth. Transfer mixture to processor.
Whisk 6 tablespoons oil, lemon juice, egg yolks and 1 1/2 tablespoons water in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water). Whisk constantly until thermometer inserted into mixture registers 140°F for 3 consecutive minutes, about 9 minutes total. Cool slightly. Transfer to processor with garlic.
With machine running, gradually add remaining 3/4 cup oil in thin steady stream and blend until thick (if oil is added too quickly, mayonnaise will separate and become runny). Season with salt and pepper. Transfer to small bowl. (Aïoli can be made 1 day ahead. Cover and chill.)
Place bowl of aïoli on platter. Surround with vegetables and eggs.
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HERB AïOLI - GOURMANDE IN THE KITCHEN
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Finely chop garlic using a mortar and pestle or on a chopping board. Pound garlic with the salt until a paste forms if using a mortar and pestle or with the back of your knife if using a chopping board.
Add garlic salt paste to the bowl of a food processor along with the fresh herbs and pulse until finely chopped and incorporated.
Turn processor to on position and drizzle oil in slowly until a thick, shiny aioli is achieved. Aioli can be prepared a day ahead; store in refrigerator.
STEAMED VEGETABLES WITH AIOLI : R/BUDGETCOOKING - REDDIT
As to the veggies - steam them, remembering to put the hardest ones like potatoes or carrots in first, and add soft and thin ones such as asparagus stems later. Given the sauce is pretty sharp and garlicky, the veggies won't really need any additional seasoning, at least in my opinion. From reddit.com
1 c. vegetable stock, dry white wine, or nonalcoholic white wine 1 tsp. minced fresh rosemary 1 tsp. minced fresh thyme. Preheat the oven to 350F. Cut the top 1/2 inch off each garlic bulb. Place the garlic heads in a small baking dish. Add the stock, thyme and rosemary. From mindfulcooking.org
MIXED VEGETABLES WITH AïOLI (AIGROISSADE) | SBS FOOD
To make aïoli, whisk garlic and egg yolk together until pale and creamy. Gradually add 1/4 cup of oil, 1 teaspoon at a time, until mixture thickens. Add remaining oil in a thin stream, whisking ... From sbs.com.au
Nov 26, 2024 Place the garlic, egg yolk and lemon juice in a large bowl. Whisk until smooth. Editor’s Tip: If you’d like to be extra food safe, you can whisk your ingredients in a double boiler or metal bowl over simmering water just until the … From tasteofhome.com
2 days ago Flour: The base of the batter, providing structure and crispiness.. Ice-cold water: Essential for creating a light and airy batter.. Egg: Adds richness and helps bind the batter.. Carrot: Adds sweetness and color to the tempura.. Zucchini: Offers a mild flavor and soft texture.. Broccoli: Provides a hearty bite and vibrant color.. Mushrooms: Adds an earthy flavor and … From lynnecurry.com
VEGAN RECIPE: GARLIC AIOLI WITH STEAMED ARTICHOKE - SUNWARRIOR
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Dec 9, 2011 Aioli is a flavorful topping for steamed vegetables of all types, potatoes, hard-boiled eggs, fish, and shrimp, as well as a dressing for a simple salad, a dip for artichokes—even a sandwich spread. From epicurious.com
STEAMED VEGETABLES AND AïOLI RECIPE - RECIPEOFHEALTH
Rate this Steamed Vegetables and Aïoli recipe with 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 ... From recipeofhealth.com
RECIPE: STEAMED VEGETABLES AND AIOLI - RECIPELINK.COM
STEAMED VEGETABLES AND AIOLI 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 From recipelink.com
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Apr 3, 2015 Here, the vegetables are simply steamed and then arranged artfully on a platter alongside a bowl of freshly made aioli. For an added depth of flavor, drizzle the steamed vegetables with an infused oil, such as roasted garlic or … From blog.williams-sonoma.com
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HERBED GARLIC AIOLI RECIPE – BLUE PLATE MAYONNAISE
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Cover the pot and steam the vegetables for 5 minutes, then add the asparagus and carrots, arranging them on top of the potatoes and artichokes. Cover the pot and continue steaming until the potatoes and artichokes are tender and the … From williams-sonoma.com
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