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Garlic Aioli with Garden Vegetables

To blanch the vegetables for this recipe, bring a large saucepan of salted water to a boil over high heat. Cook each type of vegetable separately until crisp-tender, about 5 minutes for the asparagus, green beans and carrots, and 10 minutes for the potatoes. Transfer to a colander and rinse under cold running water until cool. Drain on paper towels.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Garlic Aioli with Garden Vegetables
Review 1 for Garlic Aioli with Garden Vegetables
5 out of 5
5 out of 5
,los angeles
March 15, 2012
Ability level:Intermediate
Cooks:Every day
Would You Recommend? Yes
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super easy
March 15, 2012
i only made the garlic aioli in this recipe. it took all of 5 minutes and came out delicious. will definitely use this recipe again!
Pros: Yield, Quick, Easy, Will Make Again