Le Grand Aioli
Typically made with a few cloves of garlic, this version of aioli lets the yolks take starring role. This luscious aioli goes with virtually everything and is perfect for maximizing time outdoors with your friends or family. The fun part? Assembling a platter of steamed+raw high quality, simple ingredients that partner with your aioli - voilà instant feast!
- 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.