For a relaxing vacation snack, Ludo showcases vegetables with a simple yet flavorful garlic aioli that is still safe for a romantic date. See the full garlic aioli recipe here.
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[MUSIC] Now I'm going to show you how to do
a crudite with aioli. Doing a vacation in France we
have 2 months vacation. Not 2 months 2 and a
half. Sorry guys 2 and a half. I have a
lot of memory going to vacation in southern France and
to just have this beautiful platter of vegetables. What I
like in Sweden, you go to the market, take the
freshest vegetable you can find and you just slice. Cut
the vegetable the way you want and you do a
killer, killer aioli. [MUSIC] I hate peeling garlic, but you
know what guys please I don't like to peel garlic
but don't be lazy. I know you don't want to
do that, because your hand after smell. And it takes
a long time, and its just a pain in the
**** I know that, I know. I agree with you.
I totally agree with you. But, that's not the same,
you want to have fresh garlic. Now, we're going to
chop our garlic, okay. Dice, dice chop garlic is very
difficult. So, the easy way is to take your blade
of your knife, crush it a little bit. See, crush
it and just mash with the knife to do like
a paste. [INAUDIBLE] See. and now I'm going to put
a little bit of olive oil. Why olive oil? Because
I chopped it, the garlic is going to stick together
with olive oil. Sometimes if you chop garlic it goes
everywhere, but if you mix with olive oil the garlic
stays like this,stays together. So you go gentle. [MUSIC] After
you go more. [MUSIC] Alik is good, you see my
paste here guys? Look at this, beautiful, exactly what we
want. I'll put a little bit of garlic here, a
little bit of white wine, okay? [MUSIC] So now I'm
going to reduce the white wine until the garlic is
dry, until all the wine evaporates, I love to do
my olive with raw garlic. And cooked garlic, before I
add to my aioli I'm going to wait for garlic
to be cold, separate the egg yolk from the egg
white, okay? A little touch of mustard make sure to
use Dijon mustard. Kosher salt. Added my garlic here. [MUSIC]
Put a little bit of white pepper. And we will
use extra virgin olive oil. So make sure you add
the olive oil slowly okay guys? If you go too
quick the aioli can break. I am going to add
a little bit of lemon zest to give a little
bit of acidity and freshness. Now I am going to
add my cold garlic here. [MUSIC] The cooked garlic is
a very, very good twist for that. This morning, I
went to market with my little basket, [SOUND] the [UNKNOWN]
happy, smiling. So i have all these memory as a
kid to go over there with my grandpa. We walk
over there [SOUND]. We go over there, we get our
vegetables and meat, we get the bread. Grandpa stop at
the bar, a little glass of Rose. We go back
at home. So carrot, cut the long way like this.
[MUSIC] That is a perfect carrot straw. But at the
restaurant I will do like this. With the vegetable, you
have so many things you can do with vegetables. Lot
of different ways with how to cut a vegetable. How
to eat them. A vegetable can taste differently the way
you cut it. It's like fish. For the asparagus, we
leave them whole like this, but for my fancy plate,
cut them. Today, I really take my knife skill And
we play with the vegetable, in [INAUDIBLE] to leave them
whole, cut them, slice them, dice them, Julienne all this
thing in one dish. It was so many manipulation of
the knife, to make the vegetable taste differently, but also
the presentation and more fun to eat. To eat. Little
bit of olive oil like this, mix my vegetable, and
you see all the different shape of the vegetable. So
I just put that like this and put a little
place here. And then I will put my aioli here
in the middle. [SOUND] Voila. [MUSIC] With a cruite and
a killer aioli. I will serve, of course, a very,
very good Cote de Provence, Rose, okay? The aioli is
about garlic but you taste the garlic but it's not
that garlic-ee. You still can kiss a woman. You know,
don't forget, in so far France, it's all about kissing
the woman. So, you make sure your breath don't stink
too much, so that's why I cook the garlic. So,
there's a twist. [MUSIC]