GRAND AIOLI (for four)

2 large egg yolks

1 teaspoon mustard

1 garlic clove, finely grated

pinch of kosher salt

¾ cup extra virgin olive oil

2 tablespoons fresh lemon juice

2 pounds vegetables (such as long beans, wax beans and/or sugar snap peas, sliced cucumbers, cherry tomatoes, radishes and/or boiled fingerling potatoes)

1-1/2 pounds protein (such as sliced ham, cooked shrimp and/or boiled eggs)

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1.   Combine egg yolks, mustard, garlic and a pinch of salt in a medium bowl set on top of a kitchen towel laid across a small heavy pot (this set up will anchor the bowl while you whisk so you have a free hand for pouring).  Whisking constantly, add oil to egg mixture, starting with just a few drops and gradually increasing amount to a fine stream.  Stop adding if there is any unincorporated oil in the bowl;  going slow is key.  Keep whisking until emulsified, then whisk in lemon juice.  Taste and season aioli with more salt if needed.  Serve with vegetables and proteins of choice.

from Bon Appetit Magazine, May 20, 2018