Aioli with Crudites (French garlic mayonnaise with blanched vegetables)
- 4 cloves of garlic (crushed)
- 2 egg yokes
- 10 1⁄2 ounces of extra virgin olive oil
- 1 tablespoon of lemon juice
- pinch of white pepper
- 12 asparagus spears (trimmed)
- 26 radishes (trimmed)
- 1⁄2 English cucumber (seeded, halved and cut into batons)
- 1 head Belgian Endive, leaves (separated)
Prep time: 15 minutes
Total cooking time: 1 minute
Place the garlic, egg yolks and a pinch of salt in the bowl of a food processor. Cover and process for 10 seconds. With the motor running, add the olive oil in a thin, slow stream – the mixture will start to thicken – when this happens, add the oil a little faster. Process until all the oil is incorporated and the mayonnaise is thick and creamy and transfer to a ceramic bowl.
Bring a deep sauce pan of water to a boil, add the asparagus and cook for one minute. Using a colander or strainer, plunge the boiled asparagus directly into a bowl of ice water. Remove and pat dry. Arrange the asparagus, radish, cucumber and Endive on a platter around the bowl of aioli. Aioli can also be used as a sandwich spread or a sauce for chicken or fish. Reserve some of the aioli, grill boneless skinless chicken breasts and baste the chicken with a little aioli before removing the cooked chicken from the grill.
Pair with the 2013 Höpler Pannonica White Blend Austria dry white wine (750ml) – $11.99
A blend of Grüner Veltliner, Pinot Blanc and Chardonnay. Round, crisp fresh and lively.
Or…with the 2014 Château Virgile 2014 Rosé Costières de Nîmes AOP south of France dry rosé wine (750ml) – $12.99
Delicate aromas of wild strawberry and red cherry dominate the nose of this beautiful rosé. The wine is bright pink with a tinge of fuchsia in the glass. The strawberry and cherry notes carry through to the mouth, where they are complemented with hints of red raspberry and refreshing minerality. Château Virgile produces a very versatile rosé, crisp enough to drink on its own, but flavorful enough for a meal.
Courtesy of: Thompson Family Cookbook