Le Grand Aioli with Green Garlic | Spencer Cooks

egg yolks

🥗Healthier: aquafaba

💰Cheaper: mayonnaise

Aquafaba is a vegan alternative that mimics the emulsifying properties of egg yolks.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

Introduce the dish and explain the use of green garlic.

Describe what green garlic is and how to prepare it by removing the roots and dark green leaves.

Finely mince the green garlic and pound it in a mortar and pestle with a pinch of salt to create a creamy texture.

Crack one egg and separate the yolk into a bowl.

Add a big pinch of salt, lemon zest, and lemon juice to the egg yolk.

Whisk the egg yolk mixture and slowly drizzle in olive oil drop by drop while whisking continuously to form an emulsion.

Once the emulsion starts to thicken, increase the speed of adding olive oil until you reach a thick consistency.

Add the pounded green garlic to the aioli and adjust the seasoning with salt and lemon juice to taste.

Prepare the vegetables by cooking new potatoes in heavily salted water with herbs until done.

Blanch or prepare the remaining vegetables (carrots, Belgian endive, snap peas, snow peas, radishes, asparagus, cucumbers, purple daikon, fennel) as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens