Le Grand Aioli
- 2 duck egg yolks
- 1 tbsp Dijon mustard
- 1 1/2 tsp fresh lemon juice
- 1/4 cup La Tourangelle Extra Virgin Olive Oil
- 1/4 cup La Tourangelle Grapeseed Oil plus 2 tbsp
- Generous pinch kosher salt
- Crunchy, raw vegetables: radishes, hakurai turnips, gem lettuce wedges, Kirby or Persian cucumbers, cut into spears, cherry tomatoes, sugar snap peas, young carrots
- Steamed (shock green veg in an ice bath to stop cooking process): asparagus, haricots verts, artichoke hearts, Yukon gold potato wedges or small new potatoes, colorful beets
- Proteins: custardy eggs, salt water-boiled colossal shrimp, mussels, clams (shock these to stop cooking process) poached, cubed halibut, sea bass, or salmon
Elements to Accompany:
- Using an immersion blender, blend together egg yolks, mustard, lemon juice, and salt in a medium high-sided bowl.
- Add the evoo in a bare drizzle, blending the entire time until emulsified. It's ok to occasionally stop pouring to incorporate the mixture fully.
- Once olive oil is emulsified (uniform and creamy) add the grapeseed oil in a bare drizzle, continuously blending. Once it is incorporated, the result should be silky, thick, and a creamy yellow.
- Transfer aioli to a jar and seal. Refrigerate at least 4 hours, up to overnight, to set.
- When ready to serve, assemble all elements on a platter to surround a small bowl filled with generous dollops of aioli.