Garlic Aioli with Boiled Potatoes and Vegetables
Inspired by techniques from America's Test Kitchen.
Pasteurised yolks whisked with lemon and garlic, then sunflower and olive oil worked in by hand, served with boiled vegetables.
Always check the labels of the products you use.
Method
- 1
Cook the vegetables. Boil the potatoes in unsalted water for 15-20 min until a knife slides in, adding the beans and carrots for the last 4-5 min. Drain.
- 2
Make the base. Set the bowl on a twisted damp towel and whisk the yolks, lemon juice, garlic, salt and sugar together.
- 3
Add the oil. Whisking all the time, add the sunflower oil drop by drop at first, then in a thin stream, then the olive oil, until thick and glossy.
- 4
Serve. Season and serve the aioli with the warm potatoes, beans and carrots.
Storage
Keep the aioli covered in the fridge for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- saucepan
- colander
- large bowl
- whisk
- damp tea towel
- measuring jug with spout
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 349 kcal |
| Protein | 3.5 g |
| Carbohydrate | 20 g |
| of which sugars | 3.2 g |
| of which free sugars | 0.2 g |
| Fat | 29.3 g |
| of which saturates | 3.2 g |
| Fibre | 3.4 g |
| Salt | 0.31 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
