LE GRAND AIOLI

Makes: about 3/4 cup (180 ml)

■ 2 large egg yolks

■ 1 tsp (5 ml) Dijon mustard

■ 2 cloves garlic, minced

■ 1/2 cup (125 ml) vegetable oil

■ 1/4 cup (60 ml) olive oil

■ 4 tbsp (60 ml) fresh lemon juice

■ Fine sea salt

■ Black pepper

Accompaniments (choose 5 to 11):

■ 8 small potatoes, halved

■ 2 large eggs

■ 8 oz (225 g) green beans, trimmed

■ 6 stalks asparagus, trimmed and cut into 3-inch (7.5-cm) pieces

■ 8 cherry tomatoes

■ 6 radishes

■ 2 cucumbers

■ 1 medium carrot, scrubbed and trimmed

■ 1 bell pepper, preferably red

■ 1 small head fennel

■ 4-5-oz (115-140 g) tin sardines in oil

1. Whisk together egg yolks, mustard and garlic. Whisking constantly, add oil, one drop at a time, until the mixture thickens.

2. You cannot speed this up or your aioli will break, so take your time, whisking all the while. It will take about 4 minutes.

3. Once the mixture becomes thick, add more oil, including the olive, in a steady stream, whisking constantly.

4. Add lemon juice in 1-teaspoon (5-ml) increments, whisking constantly. The aioli will be pale yellow and thick. Add salt and pepper and transfer to a small serving bowl. (If you're making it more than 1 hour in advance, cover and refrigerate.)

5. Fill a medium bowl about halfway with ice water.

6. Bring a large pot of water to a boil. Add two pinches of salt, potatoes and eggs. If you want jammy yolks, remove the eggs after 7 or 8 minutes; if you prefer fully hard-boiled, remove after 10 minutes. Using a slotted spoon, transfer eggs to a plate.

7. Add green beans to the pot and cook until bright green and tender, about 10 minutes. Using a slotted spoon, transfer them to the bowl of ice water.

8. Check that potatoes are cooked. Using a slotted spoon, transfer them to a platter.

9. Add asparagus and cook until bright green and tender, 3 to 4 minutes. Using a slotted spoon, transfer asparagus to the ice bath. Peel and halve eggs, placing them next to the potatoes on the platter.

10. While the vegetables and eggs cook, halve the tomatoes and radishes. Cut cucumbers and carrot into slices or finger-size pieces for dipping. Slice bell pepper and fennel.

11. Remove beans and asparagus from the ice water. Arrange accompaniments around the aioli on the platter and serve.