Grand Aioli
['2 large egg yolks', '1 tsp. Dijon mustard', '1 garlic clove, finely grated', 'Pinch of kosher salt', '3/4 cup extra-virgin olive oil', '2 Tbsp. fresh lemon juice', '2 lb. vegetables (such as blanched long beans, wax beans,and/or sugar snap peas; sliced cucumbers; cherry tomatoes; radishes; and/or boiled fingerling potatoes)', '1 1/2 lb. protein (such as sliced ham', 'cooked shrimp', 'and/or boiled eggs)']
Combine egg yolks, mustard, garlic, and a pinch of salt in a medium bowl set on top of a kitchen towel laid across a small heavy pot (this setup will anchor the bowl while you whisk so you have a free hand for pouring). Whisking constantly, add oil to egg mixture, starting with just a few drops and gradually increasing amount to a fine steady stream. Stop adding if there is any unincorporated oil in the bowl; going slow is key. Keep whisking until emulsified, then whisk in lemon juice. Taste and season aioli with more salt if needed. Serve with vegetables and proteins of choice.
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