Step 1

1 In a medium bowl, whisk together the egg yolks, mustard and garlic

Step 2

2 Whisking constantly, add the grapeseed oil, one drop at a time, until the mixture thickens

Step 3

3 Unfortunately, you cannot speed this up or your aioli will break so take your time, whisking all the while (see NOTE)

Step 4

4 It will take about 4 minutes

Step 5

5 Once the mixture becomes thick, start adding more oil, including the olive oil, in a steady stream, whisking constantly to incorporate

Step 6

6 Add the lemon juice in 1-teaspoon increments, whisking constantly

Step 7

7 The aioli will be pale yellow and thick

Step 8

8 Season to taste with salt and pepper and transfer to a small serving bowl

Step 9

9 (If you’re making the aioli more than 1 hour in advance, cover and refrigerate it until ready to serve

Step 10

10 )

Step 11

11 Fill a medium bowl about halfway with ice water

Step 12

12 Bring a large pot of water to a boil over high heat

Step 13

13 Add two generous pinches of salt followed by the potatoes and eggs

Step 14

14 If you want jammy egg yolks, remove the eggs after 7 or 8 minutes; if you prefer fully hard-boiled eggs, remove them after 10 minutes

Step 15

15 Using a slotted spoon, transfer the eggs to a plate to cool

Step 16

16 After removing the eggs, add the green beans to the pot, and cook until bright green and tender, about 10 minutes

Step 17

17 Using a slotted spoon, transfer them to the bowl of ice water

Step 18

18 Check the potatoes; they should be fully cooked

Step 19

19 Using a slotted spoon, transfer the potatoes to a serving platter

Step 20

20 Add the asparagus and cook until bright green and tender, 3 to 4 minutes

Step 21

21 Using a slotted spoon, transfer the asparagus to the ice bath

Step 22

22 Peel and halve the eggs, placing them next to the potatoes on the platter

Step 23

23 While the vegetables and eggs cook, prepare the raw vegetables you plan to use: Halve the cherry tomatoes and the radishes

Step 24

24 Cut the cucumbers and carrot into slices or finger-size pieces for dipping

Step 25

25 Slice the bell pepper and fennel

Step 26

26 Remove the beans and asparagus from the ice water

Step 27

27 Arrange the cooked and raw accompaniments around the aioli on the platter or a plate, and serve

Step 28

28 NOTE: If your aioli breaks, or doesn’t emulsify and looks clumpy instead of smooth, fix it by starting over in a clean bowl with a fresh egg yolk

Step 29

29 Whisk in the broken aioli, plus any remaining oil, one drop at a time, until it comes together