Garlic and lemon juice flavor this versatile topping. Here it is served with a variety of blanched or roasted vegetables.
2 egg yolks
3 tsp. garlic, minced
1⁄8 tsp. white pepper
1 1⁄2 tbsp. lemon juice
Kosher salt, to taste
1⁄2 cup grapeseed oil
1⁄3 cup olive oil
Assortment of blanched or roasted vegetables
1. Prepare aïoli by whisking together yolks, garlic, pepper, lemon juice, and salt. Slowly add grapeseed and olive oils until completely incorporated.
2. Prepare vegetables; chill; dress in oil and fresh herbs.
3. Arrange vegetables on a small platter with ramekin of aïoli in center, and serve.