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
The hardest part of this recipe is getting the aioli (garlic mayonnaise) to the right consistency. If you follow the steps below it is actually very simple. Choose fresh crunchy vegetables that you like and dip away.
- For the Aioli Dip:
- 2-3 Garlic Cloves
- Saltto taste
- 2 Egg Yolks
- 1tsp Lemon juice
- 250ml (1 cup) Extra virgin olive oil
- Assorted Vegetables:
- Radishescleaned and tops removed
- Carrotscleaned and tops removed
- Candy Beetrootssliced
- Purple Sprouting Broccoliwashed and chopped
- Cherry Tomatoeswashed
- Fennel Bulbchopped