Ingredients

• 2 large egg yolks
• 1 tsp. Dijon mustard
• 1 garlic clove, finely grated
• Pinch of kosher salt
• 3/4 cup extra-virgin olive oil
• 2 Tbsp. fresh lemon juice
• 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)
• 1 1/2 lb. protein (such as sliced ham, cooked shrimp, and/or boiled eggs)

Instructions

1. 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.