Aïoli with crudités

This garlic-flavoured mayonnaise from Provence, served with a gloriously colourful selection of whatever fresh vegetables are available, makes a wonderful first course or even a light meal. You need a blender or food processor to make this recipe.

SERVES 4–6

FOR THE CRUDIT?S

A selection of raw vegetables in bite-sized pieces; aim for maybe 4–5 different types of contrasting colours, such as: crunchy red radishes served whole with some of the green parts still attached; bright orange carrot cut into matchsticks; strips of deseeded red pepper; cauliflower florets; small very fresh mushrooms; spring onions, trimmed; pieces of crunchy fennel bulb; juicy cucumber in chunks; crisp leaves of chicory or sticks of celery; quarters of firm tomatoes, or cherry tomatoes.

FOR THE A?OLI

1 egg

2–4 garlic cloves, peeled and crushed

tsp salt

tsp mustard powder

tsp pepper

2 tsp red wine vinegar

2 tsp lemon juice

200ml (7fl oz) extra-virgin olive oil

Break the egg into the blender and add the garlic, salt, mustard, pepper, vinegar and lemon juice.

Blend at a medium speed for about 1 minute. Then turn the speed to high and gradually add the oil, drop by drop, through the top of the lid.

When about half the oil has been added and you hear the sound of the mixture change, you can add the oil more quickly in a thin stream.

If the mixture is very thick you can thin it by stirring in a little hot water. Serve the a?oli in a bowl with the crudit?s on the side.

VARIATION