Crudités With Lemon-Garlic Aïoli

Name: Crudités With Lemon-Garlic Aïoli
Ingredients: 1 cup mayonnaise; 5 garlic cloves, put through a garlic press; Juice of 1/2 lemon; 1 teaspoon sugar; 1 teaspoon Tabasco sauce; Salt and freshly ground black pepper to taste; 1/2 lemon; 3 cups button mushrooms, wiped clean with a paper towel; One 1-pound bag peeled baby carrots; 2 bunches of radishes; 2 red bell peppers, sliced; 2 yellow bell peppers, sliced; 1 bunch of asparagus; 1 bag or box of cherry tomatoes; 5 green or yellow zucchini; 1/4 cup chopped fresh herbs (optional)

16 ingredients

4 steps

Ingredients

1 cup mayonnaise
5 garlic cloves, put through a garlic press
Juice of 1/2 lemon
1 teaspoon sugar
1 teaspoon Tabasco sauce
Salt and freshly ground black pepper to taste
1/2 lemon
3 cups button mushrooms, wiped clean with a paper towel
One 1-pound bag peeled baby carrots
2 bunches of radishes
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 bunch of asparagus
1 bag or box of cherry tomatoes
5 green or yellow zucchini
1/4 cup chopped fresh herbs (optional)

Directions

1

1. Mix all the aioli ingredients in a large bowl and season to taste. The aioli will keep for 2 weeks in the refrigerator.
2

2. Rub a little lemon on the mushrooms to prevent them from turning brown.
3

3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
4

4. Arrange the veggies on a platter with a bowl of aioli and scatter the herbs on top if you like.