Provençal Aioli Dip and Crudité Grazing Platter a Tapas Style Appetizer
Sofia and Kate the chef and baker behind “WeAreCookandBaker” have taken a Provençal aioli dip (garlic mayonnaise) and developed a bright, refreshing tapas-style appetizer. In Provence, many restaurants serve a typical aioli on Fridays (le grande aïoli), a dish that features steamed cod, potatoes, carrots, green beans and a healthy serving of garlic mayonnaise dip.
Aioli is a classic garlicky Provençal dip that, when served with some fresh colourful veg, makes the ideal healthy crowd-pleasing snack that can easily be taken along to the beach or on a picnic too. The crudités could include anything from bright pink candy beetroots and radishes to carrots and tomatoes – the perfect summer snack to accompany a crisp glass of Mirabeau Provence Rosé wine.
Provençal Aioli Dip and Crudité Grazing Platter a Tapas Style Meal
- For the Aioli Dip:
- 2-3 Garlic Cloves
- Salt to taste
- 2 Egg Yolks
- 1 tsp Lemon juice
- 250 ml (1 cup) Extra virgin olive oil
- Assorted Vegetables:
- Radishes cleaned and tops removed
- Carrots cleaned and tops removed
- Candy Beetroots sliced
- Purple Sprouting Broccoli washed and chopped
- Chicory washed
- Cherry Tomatoes washed
- Fennel Bulb chopped
- Using a pestle and mortar, crush the garlic together with the salt to form a paste (you can use a garlic crusher to give you a head start with this). The smoother you get the mixture now, the smoother your aioli will be at the end.
- When it’s as smooth as you can get it, add the egg yolks and lemon juice to the bowl and blend well, ideally with a pestle but if it’s easier to use a bowl and whisk at this point, you can.
- Gradually begin to add the olive oil, drop by drop, mixing well after addition. Work very slowly here to ensure that the egg yolks are well emulsified and the mixture doesn’t split.
- Once you have a good emulsion, you can begin to add the olive oil in slightly larger streams, making sure to mix continuously in one direction. (If your mixture splits, place a third egg yolk into another bowl, and gradually mix in your broken aioli to re-emulsify it).
- Taste and adjust the seasoning if necessary, and refrigerate until required.
- Chop up your colourful, fresh veg and arrange onto a nice platter alongside your aioli dip.
- Share with friends with a bottle of Mirabeau Provence Rosé.