Summer Aioli with Crudités on Ice

There’s a reason serving crudités on ice is having a moment. It’s not just a pretty presentation, but it keeps everything crisp, cool, and ready for dipping. This Provençal-style aioli is simple to make, big on flavour, and makes a brilliant centrepiece for summer grazing. Served with seasonal vegetables and paired with a chilled glass of Mirabeau x Fever-Tree Rosé Spritz, it’s a refreshing way to bring a bit of the South of France to your table, and a great apéro recipe to share with friends!

We prefer using grapeseed oil instead of olive oil for mayonnaise, as it’s much lighter in flavour and makes it extra fluffy.

Ingredients:

For the Aioli

• 1 egg yolk (room temperature)
• 1 tsp Dijon mustard
• 2 cloves garlic, finely grated or mashed to a paste
• 150ml grapeseed oil
• Sea salt, to taste

For the Crudités

• Ice, for serving
• Radishes (halved if large)
• Carrot batons
• Cucumber spears
• Cherry tomatoes
• Endive leaves
• Sugar snap peas

Method:

1. In a bowl, whisk together the egg yolk, mustard, and garlic until well combined.
2. Begin adding the grapeseed oil very slowly, drop by drop at first, whisking constantly to form an emulsion. 
3. Season to taste with sea salt. 
4. Arrange the vegetables over crushed or cubed ice in a shallow serving bowl or platter.
5. Serve the aioli alongside.

To Drink:

Pour yourself a premixed Mirabeau x Fever-Tree Rosé Spritz. Serve in a big wine glass, full of ice, and garnish with some fresh raspberries. Santé !