Green Goddess Grand Aioli Whether Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Aioli:
1 cup loosely packed mixed herbs (such as tarragon, dill, parsley, basil and mint)
2 large egg yolks see Note
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon anchovy paste or 1 jarred anchovy fillet
1 garlic clove finely grated
½ cup neutral oil such as vegetable or grapeseed oil
½ cup olive oil
Kosher salt and freshly ground black pepper
Dippers (for serving):
Chilled vegetables (such as blanched green beans, blanched asparagus, radishes, cucumber spears, carrot sticks, gem lettuces, cherry tomatoes and boiled fingerling potatoes)
Steamed tail-on jumbo shrimp and/or mussels
Halved hard-boiled eggs (See Note)
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Directions: |
Directions:In a blender, purée the herbs, egg yolks, lemon juice, mustard, anchovy paste and garlic until almost smooth, scraping down the sides as needed.
With the blender running, slowly stream in both oils until the aioli is thick and smooth. Season with salt and pepper. Scrape the aioli into a small bowl, cover with plastic wrap and refrigerate while you prepare your dippers.
On a large platter, arrange cut up raw and blanched vegetables, halved hard-boiled eggs and cooked seafood around the bowl of aioli. Serve at room temperature. |
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Number Of
Servings: |
Number Of
Servings:1.5 cups |
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Notes: |
Personal
Notes: NOTE If you are concerned about the raw egg yolks in the aioli, pasteurized eggs are a safer alternative. Or you can skip the eggs and oils altogether and use store-bought mayonnaise. In a food processor, puree the herbs, lemon juice, mustard, anchovy paste and garlic with 1 cup of mayonnaise until smooth.
For the perfect hard-boiled egg, bring a medium pot of water to a steady boil. Gently lower in 4 to 6 large eggs and cook for 10 minutes over moderately high heat. Transfer to an ice bath and let cool for 2 minutes. Drain and peel while still warm.
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