Best Crudités With Lemon Garlic Aïoli Recipes

Aioli image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste; thin with water as needed. Serve with crudites.
Olive Aioli
Make Aioli. Stir in 3 tablespoons store-bought olive tapenade.
Orange-Saffron Aioli
Make Aioli with orange juice instead of lemon. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli
See all 50 Game-Day Dips

Crudités with Lemon-Garlic Aïoli image

Provided by Lulu Powers

Yield Serves 20

Number Of Ingredients 18

For the Aïoli
1 cup mayonnaise
5 garlic cloves, put through a garlic press
Juice of 1/2 lemon
1 teaspoon sugar
1 teaspoon Tabasco sauce
Salt and freshly ground black pepper to taste
For the Crudités
1/2 lemon
3 cups button mushrooms, wiped clean with a paper towel
One 1-pound bag peeled baby carrots
2 bunches of radishes
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 bunch of asparagus
1 bag or box of cherry tomatoes
5 green or yellow zucchini
1/4 cup chopped fresh herbs (optional)

Steps:

1. Mix all the aïoli ingredients in a large bowl and season to taste. The aïoli will keep for 2 weeks in the refrigerator.
2. Rub a little lemon on the mushrooms to prevent them from turning brown.
3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
4. Arrange the veggies on a platter with a bowl of aïoli and scatter the herbs on top if you like.