Aioli with Crudites (France) Serving Size - 4 Prepared By - Tracy & Russ Recipe Rating
			4 Clove garlic egg yolks (bring to room temperature, see note below) 1 1/4 Cup light olive or vegetable oil 1 tablespoon lemon juice (bring to room temperature) pinch ground white pepper 12 cherry tomatoes 12 radishes, trimmed 12 carrot sticks
			For the aioli, place the garlic, egg yolks and a pinch of salt in a food processor and process for 10 seconds. With the motor running, add the oil in a thin, slow stream. The mixture will start to thicken. When this happens, you can add the oil a little faster. Process until all the oil is incorporated and the mayonnaise is thick and creamy. Stir in the lemon juice and pepper. Arrange the cherry tomatoes, radishes, and carrot sticks decoratively on a platter and place the aioli in a bowl on the platter. The aioli can also be used as a sandwich spread or as a sauce for chicken or fish. Note: It is important that all the ingredients are at room temperature when making this recipe. Should the mayonnaise start to curdle, beat in 1-2 teaspoons boiling water. If this fails, put another egg yolk in a clean bowl and very slowly whisk into the curdled mixture, one drop at a time, then continue as above. Many other vegetables, including green beans, cucumbers, broccoli and cauliflower florets, sliced peppers (capsicums) and asparagus are suitable for making crudités.