• Save to your scrapbook
  • Save to your scrapbook

    Aioli with Spring Vegetables

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Aioli with Spring Vegetables

    The 'butter of Provence', this garlicky mayonnaise is served with anything and everything in southern France, but is best appreciated with new season's vegetables. Add hard-boiled eggs and charcuterie to make a light lunch.

    • Preparation time: 15 minutes for the aïoli, 10-20 for vegetables
    • Cooking time: Up to 40 minutes for the vegetables
    • Total time: 1 hour 5 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6


    • 4 garlic cloves, peeled
    • Coarse salt
    • 3 egg yolks, at room temp
    • 900ml mild olive oil, at room temperature
    • 2-3 tbsp lemon juice
    • Vegetables (choose any combination,or just one or two)
    • New potatoes, scrubbed
    • Baby beetroots (shred the leaves and cook like spinach)
    • Asparagus, trimmed
    • Small courgettes, sliced lengthways
    • Small artichokes, quartered
    • Young green beans, topped and tailed


    1. Crush the garlic to a paste with a little coarse salt, using the flat of a knife, or a pestle and mortar. Transfer to a large bowl.
    2. With a wooden spoon or a whisk, beat the yolks with the garlic. Then add a little of the oil in a thin trickle, beating continuously. When the mixture starts to thicken, begin to add the oil in a thin, steady stream. Beat all the while, diluting occasionally with a little lemon juice. Continue until it's as thick as soft butter. You may not need all the oil. If the mixture splits into oil and solids, work a splash of boiling water into one corner of the mix. Once a little has re-emulsified, the rest should follow. If that fails, start again with a new yolk, adding the split mix slowly as if it were fresh oil. Set the aïoli aside.
    3. Cook the vegetables individually in boiling salted water. Baby beets take 30-40 minutes, new potatoes 15-18, artichokes 10-12, asparagus 5-6, courgettes and beans 3-4. Drain, and serve at room temperature with the aïoli.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars