This fresh herb filled garlic aïoli is the perfect companion to a platter of seasonal vegetables for your next brunch.
Young spring vegetables are so fresh and tender right now they hardly need a thing to accompany them; well, except perhaps for a dab of green herb aïoli.
Light, bright and very spring-like aïoli is the perfect counterpart to a platter of seasonal vegetables like asparagus, radishes and carrots. The versatile Provencal sauce is a nice starting place for a casual meal with friends complete with glasses of crisp rosé wine. Think of it as your secret to easy spring and summer entertaining.
Also known as the “butter of Provence” aïoli is a rich and creamy sauce made from garlic and olive oil emulsified with egg yolks that just begs to be paired with the best that spring and summer produce has to offer.
In fact a feast called “le grand aïoli” often composed of steamed fish and vegetables is a traditional choice for celebratory meals in the south of France. It’s my favorite kind of meal, the kind that’s served family style, that requires using your hands and encourages sharing.
I like to serve the bold sauce on a large platter surrounded with an array of vegetables and hard boiled eggs instead of fish for a brunch or lunch accompanied with a few bottles of rosé within close reach. All that’s required is a little bit of prep and some hungry guests!
I created this recipe as part of my partnership with the people at McCormick who are celebrating spring entertaining by showcasing one of the star ingredients of the season, the egg, along with their peppery mustard powder.
See here for another spring brunch recipe idea from McCormicks featuring eggs and for more ideas on how to create a memorable springtime meals, visit Facebook.com/McCormickSpice and Pinterest.com/McCormickSpices.