20 Sep Mimosa Aioli Dip with Crudité
Posted at 20:42h in Appetizers & Tapas
A bright and lemony crudite dip! The secret to this dip’s richness is egg yolks!
You will need:
2 cups mayo
2 tablespoons lemon juice
3 yokes from hard-boiled eggs
zest from one lemon
salt to taste
15 oz fresh spring vegetables like carrots, asparagus, and green beans
- In a bowl, stir together mayo and lemon juice
- Press the egg yolk through a sifter and add to the mayo and add lemon zest retaining a little to use as garnish.
- Stir the mixture gently and season with salt and top with remaining lemon zest.
- Place the vegetables in a bowl or in individual glasses and serve with the dip
Photography by Colin Cooke