Crudités with Grand Aïoli

Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.

2 large egg yolks
1 tsp. Dijon mustard
1 clove garlic, finely grated
1 pinch sea salt
¾ cup extra-virgin olive oil
2 Tbsp. lemon juice, freshly squeezed
2 lb vegetables, such as blanched long beans, wax beans, and/or sugar snap peas; sliced cucumbers; cherry tomatoes; radishes; and/or boiled fingerling potatoes
1½ lb protein, such as sliced ham, cooked shrimp, and/or boiled eggs

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 setup 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 steady 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.

Makes 4 servings.