Crudités with Homemade Aioli

There are few things better than eating fresh vegetables from your garden or farmers’ market.  There’s something about the intense seasonality of it that feels so satisfying.  When the fresh produce gets going, it’s best enjoyed simply so you can really taste the flavors of the vegetables you’re eating.

The French have an answer for that.  Crudités are fresh vegetables served raw with some sort of dipping sauce.  It’s the healthy and elegant version of a cheese board, and it’s all about the vegetables you use and the sauce you pair it with.

  Crudités with Homemade Aioli - an elegant, easy appetizer

Have you ever had homemade mayonnaise or homemade aioli?  I can remember the first time I had homemade mayonnaise for the first time so vividly.  I was in France at a family friend’s house and they served it alongside fresh seafood for dipping.  It is absolutely nothing like you can buy at the store and is so very addictive.

So for these crudités, I made some classic homemade aioli, and it did not disappoint.  Homemade aioli requires only 4 ingredients, and it is well worth the effort to make for something as simple and elegant as this crudités platter.  The rich and creamy sauce pairs so wonderfully with the crisp and fresh vegetables.

Crudités with Homemade Aioli - an elegant, easy appetizer

Speaking of vegetables, use the best and freshest ones you can get your hands on for this crudités platter.  Although crudité technically means raw (same root word as Italian crudo), I actually find that blanching some of the tougher vegetables gives them better texture.  Shh, don’t tell the Académie française about my loose interpretation of the word.

Summer Crudités with Homemade Aioli

Here’s what you’ll need:

For the aioli

  • 3 yolks from large eggs
  • 3 teaspoons lemon juice
  • 2 teaspoons grated garlic
  • ½ cup avocado oil
  • ½ olive oil
  • ¾ teaspoon salt

For the crudités* – these vegetables are suggestions, use whatever you have on hand!

  • 1 pint cherry tomatoes
  • 1/2 head romaine lettuce
  • 1-2 cups green peans or snow peas, blanched
  • 1 bunch carrots, blanched
  • 1 bunch radishes
  • 1 zucchini or summer squash, sliced in bite sized wedges
  • 1/2 tbsp olive oil
  • 1 tsp zaatar
  • 1 large pinch sea salt

Classic Homemade Aioli

Start by making the homemade aioli.  You could use a food processor or an immersion blender here if you wanted to, but I find a good old fashioned whisk and mixing bowl works best, just make sure your whisk is a good one (the more rings the better).

Mix the egg yolk, and garlic together in a mixing bowl.  Add the lemon juice and whisk to combine.  Slowly add the oil to the mixture, whisking continuously.  It’s best to add the oil a couple of tablespoons at a time and to drizzle the oil into the mixture instead of pouring it in and then whisking.

Classic Homemade Aioli

The aioli will turn pale yellow, thick, and creamy after constant whisking while adding the oil.  Season with salt and add any additional salt as necessary.  This makes a little over 1 cup of aioli.

Next, blanch the beans and carrots for the crudités platter.  To do this, prepare a pot of boiling water and an ice bath.  Boil the green beans and the carrots for 60 seconds, then immediately plunge into ice water to stop the cooking.  This takes some of the bite out of the vegetable while still maintaining a vibrant color.

Crudités with Homemade Aioli - an elegant, easy appetizer

Now, you’re ready to plate!  Place the aioli in a bowl in the center of a platter and arrange the vegetables around it.  I like to have a balance, so I’ll put a couple of clusters of each vegetable on the platter instead of one cluster of each.  It’s easier access for everyone that way too.

Crudités with Homemade Aioli - an elegant, easy appetizer

To serve, drizzle everything with some good quality olive oil and sprinkle zaatar seasoning and sea salt flakes over the vegetables and aioli.  It’s what really elevates the crudités platter.

Serve cold, and enjoy!

Crudités with Homemade Aioli - an elegant, easy appetizer

Bon appétit!

Summer Crudités with Homemade Aioli

A quick and fun French appetizer - homemade aioli and zaatar seasoning set this apart from your standard vegetable platters!

Course Appetizer
Cuisine French
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

For the aioli

  • 3 yolks from large eggs
  • 3 tsp lemon juice
  • 2 tsp grated garlic
  • ½ cup avocado oil
  • ½ cup olive oil
  • ¾ tsp salt

For the crudités* - these vegetables are suggestions, use whatever you have on hand!

  • 1 pint cherry tomatoes
  • 1/2 head romaine lettuce
  • 1-2 cups green peans or snow peas blanched
  • 1 bunch carrots blanched
  • 1 bunch radishes
  • 1 zucchini or summer squash sliced in bite sized wedges
  • 1/2 tbsp olive oil
  • 1 tsp zaatar
  • 1 large pinch sea salt

Instructions

For the Aioli

  1. Mix the egg yolk, and garlic together in a mixing bowl. Add the lemon juice and whisk to combine.

  2. Slowly add the oil to the mixture, whisking continuously. It's best to add the oil a couple of tablespoons at a time and to drizzle the oil into the mixture instead of pouring it in and then whisking.

  3. The aioli will turn pale yellow, thick, and creamy after constant whisking while adding the oil. Season with salt and add any additional salt as necessary. This makes a little over 1 cup of aioli.
  4. For the Crudites

  5. Blanch the beans and carrots for the crudités platter. To do this, prepare a pot of boiling water and an ice bath. Boil the green beans and the carrots for 60 seconds, then immediately plunge into ice water to stop the cooking. 

  6. Place the aioli in a bowl in the center of a platter and arrange the vegetables around it.
  7. Drizzle everything with some good quality olive oil and sprinkle zaatar seasoning and sea salt flakes over the vegetables and aioli.



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