Lemon Aioli with Boiled Potatoes and Vegetables
Inspired by techniques from America's Test Kitchen.
Whole pasteurised egg blended with lemon juice, zest and garlic into a thick aioli, served with boiled vegetables and lemon.
Always check the labels of the products you use.
Method
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Equipment
- saucepan
- colander
- food processor
- spatula
- fine grater
- jar
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 412 kcal |
| Protein | 2.9 g |
| Carbohydrate | 15.9 g |
| of which sugars | 2.7 g |
| of which free sugars | 0.3 g |
| Fat | 38.6 g |
| of which saturates | 3.2 g |
| Fibre | 2.8 g |
| Salt | 0.43 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Aioli
- 1 pasteurised egg
- 3 tbsp lemon juice
- 1 tsp finely grated lemon zest
- ½ tsp mustard powder
- 1 garlic cloves, crushed to a paste
- 3 g fine sea salt or table salt about ½ tsp
- 1 g sugar about ¼ tsp
- 1 pinch cayenne pepper
- 300 ml sunflower oil
- 2 tbsp extra-virgin olive oil
To serve
- 500 g small new potatoes
- 200 g green beans, trimmed
- 2 carrots, cut into sticks
- 1 lemon, cut into wedges
- 1
Cook the vegetables. Simmer the potatoes in a pan of unsalted water until tender, 15-20 min, dropping in the beans and carrot sticks for the final 4-5 min. Drain well.
- 2
Make the base. Blitz the egg, lemon juice and zest, mustard powder, garlic, salt, sugar and cayenne for 5 seconds.
- 3
Add the oil. With the motor running, trickle in the sunflower oil over about 2 min until thick. Scrape down and stir in the olive oil by hand.
- 4
Serve. Serve a bowl of aioli with the warm vegetables and lemon wedges; keep the rest in a jar in the fridge.
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).
