Grand Green Aioli

If you want to avoid the raw eggs, you could try making aioli cheater-style and just dress up some good mayo with extra garlic & herbs...

Is there any way to cook or use pasteurized egg yolks to make the aioli? I have a spouse with medical issues that make raw/undercooked eggs problematic...

The aioli recipe as written won't emulsify well. I think the 1/4 c of water is the culprit--when I look up aioli recipes elsewhere there's no mention of it. Mine tastes good but has more of a consistency of (runny) salad dressing. I would try leaving the water out and dribble it in while processing at the end, if you're trying to thin it for some reason. Also, I ended up adding another two cloves of garlic to punch it up a bit--just my taste buds. :)

My brother-in-law is the source of the aioli recipe I use. Mayonnaise, garlic, mustard, lemon juice, and about 2 tsps of smoked paprika, enough to turn it a distinct light pink. It's wonderful!

I recommend instead of egg yolks to use Vegenaise as your base so no cumbersome egg yolk & oil mixing! Add the rest of the ingredients except yolks and oils. Vegenaise is a Vegan alternative. And tastes like mayo.

I'm confused by the edamame thing. Is this recipe suggesting that I eat the pod? I'm pretty sure one can't. So, am I dipping individual little beans in aioli? I know I can just use other vegetables that make sense for aioli, but why on earth would the recipe suggest just lettuce and edamame? So weird.

This is dreadful - way too salty and no taste except oil. I'm really sorry I wasted good olive oil and the time to clean and sort all this parsley for this recipe! Sorry to rain on your parade, recipe developers, but really did you even taste it?

I made this for a cookout, subbing 1 cup mayo for the oil and egg yolks, and it was a huge hit. I would definitely blanch the snap peas and asparagus next time, but even raw they were good with the dip. I would also scale down the amount of dip next time - with 9 people, we had about half left over. I made zucchini sticks today to eat with some of the leftover dip, and it was so good that now I've eaten a plate of zucchini sticks by myself in the middle of the afternoon. Thanks, NYT Cooking.

A friend uses aquafaba (chickpea water) instead. Sounds weird but it has similar properties to egg whites and can also be whipped into vegan meringue so will add volume. Only uses a few Tablespoons, equivalent to yolk volume i guess…

Is it just me? The list of ingredients includes edamame beans and various lettuces; but the photo shows radishes, red peppers, green beans, asparagus, cucumbers, pea pods. The instructions make reference to cooking green beans, asparagus, snap peas and serving 'other vegetables' raw. So confused. Please help me out of the woods. Thanks heaps.

It's just a spread of whatever veg you'd like to dip in the aioli! Choose whatever you have and whatever makes you happy.

I've been happier using my immersion blender for this. It has two blades, so I initially use the metal blade with the lemon juice & mustard in a narrow, tall container. Then I use the blending plastic disc. Just rest the bottom of the immersion blender in the bottom of the container, add the oils & seasoning, and then while running at high speed, slowly raise the blender stick. It great and much easier to clean up.

We can buy “pasteurized” eggs at Sprouts in Denver. Perhaps health food stores would have them too.

I use Davidson’s Pasteurized Eggs whenever raw eggs are needed. I find them at most of my large supermarkets.

You are correct. The newsletter does say that you can adapt to make the aioli vegan. You have to scroll to the very end of the newsletter to see the instructions. Enjoy!