I have seen both Martha Stewart and Jamie Oliver make white crudite platters. And they looked soooo beautiful. Even Jamie’s, who’s food usually looks delicious, but well, not like Martha’s, to say the least. So, I wanted to do that. Either they have whiter vegetables than me, or they were photographed through some magic whitening lens because this is not white. So, this is my shades of beige crudite platter.
The vegetables are endives, steamed potatoes, radish, and carrots. The white (ish) carrots and radishes were procured by my amazing husband, who went to Berkeley Bowl and searched for the best white vegetables he could possible find, just for me. Totally made my day that he came back with awesome stuff and not boring old cauliflower. The potatoes were inspired by a friend of mine, who served steamed potatoes and siracha aioli at her housewarming, and it was so delicious. But since siracha aioli is not white, I did not make it. Instead, I made roasted garlic aioli.
Roasted Garlic Aioli
Recipe from the this website, reprinted from the Mustards: Napa Valley Cookbook by Ciny Pawlcyn.
1 large head garlic
2 tablespoons extra virgin olive oil
2 egg yolks
1 clove garlic, mashed to a paste
Juice of 1 small lemon
1/4 cup water
1/4 teaspoon salt
Pinch of ground cayenne pepper
1-1/2 cups extra virgin olive oil
To roast the garlic, preheat the oven to 300°F (150°C). Cut a thin slice off the very top of the head of garlic to expose the tops of all the cloves. Set the garlic head in a shallow baking dish. Pour the oil slowly over and into the head. Season with the salt and pepper. Cover the pan with aluminum foil and bake for 1-3/4 hours, until the garlic is very soft and tender. Don’t rush it; older garlic may take longer. Drain and reserve the oil, and set the garlic aside.
When cool, squeeze the pulp out of the roasted garlic into a food processor or blender and add the egg yolks, garlic, lemon juice, water, salt, and cayenne pepper. Purée until smooth. With the motor running, add the reserved roasting oil and the additional 1-1/2 cups oil in a slow, steady stream and continue processing until emulsified.
Makes about 2 cups
This was my first time making my own mayo, and I couldn’t believe how easy it was and how delicious it tasted. I used half the mayo at the party. The other half went into a potato salad with fingerling potatoes, scallions, and arugula, which was amazing, and a bit on some burgers.