Grilled Vegetables with Bagna Cauda Chili Aioli Sauce (liquid eggs)


View dried egg formulation

Yield: 1 portion

Grilled Vegetables Ingredients

  • 2 oz. asparagus
  • 1 oz. broccoli florets
  • 2 oz. sweet peppers (red, yellow and green)
  • 1 oz. mushrooms
  • 1 oz. zucchini/summer squash
  • 1 oz. red onion
  • 2 oz. red-skinned potatoes
  • Balsamic dressing

Total approximate weight: 10 oz.


  1. Trim ends and clean asparagus. If desired, lightly blanch and cool for later grilling.
  2. Cut peppers into long strands, julienne.
  3. Cut mushrooms into thick slices.
  4. Cut zucchini/summer squash into thin slices.
  5. Cut onion into large strips.
  6. If desired, blanch potatoes and cut into thick slices or half spears.
  7. Toss vegetables with balsamic dressing, season with salt and black pepper and grill.

(Chef's Suggestion: blanch or par-cook vegetables – asparagus, broccoli, and potato – before tossing with dressing.)

Bagna Cauda Chili Aioli Sauce

Yield: 2.5 ounce 50 servings


  • 12.8 oz. enzyme modified liquid yolk
  • 5.8 oz. Dijon mustard
  • 5.1 oz. lemon juice
  • 1 lb., 15.1 oz. melted butter
  • 1 lb., 6.9 oz extra virgin olive oil
  • 2 lb., 15.1 oz. cream cheese
  • 0.1 oz. chef's salt
  • 0.1 oz. ground cumin
  • 0.1 oz. ground coriander
  • 0.1 oz. chipoltle powder
  • 0.8 oz. chipoltle puree

Total approximate weight: 7 lb., 14.4 oz.


  1. In a bowl whisk egg yolk solids and water until hydrated. Add mustard and lemon juice until creamy and well combined.
  2. Continue to whisk yolk mixture while slowly adding butter and olive oil. Whisk until mixture is fully emulsified. Then use high sheer mix until mixture increases further in viscosity and emulsification.
  3. Over a double boiler heat cream cheese to about 130° F until soft and creamy. Slowly whisk in egg mixture. Continue whisking until mixture reaches 140° F.
  4. Whisk in remaining ingredients to taste.

Chef’s Suggestion: use fresh for best texture, but if refrigerated overnight then warm over a double boiler with low heat while continuously whisking up to 150° F to keep emulsion. Additional water may need to be slowly added in one drop at a time to reach desired consistency. Lemon or chili flavor may increase overnight.

Assembly Instructions

  1. Plate an arrangement of grilled vegetables as desired. Drizzle 2.5 ounces of Bagna Cauda Chili Aioli over top to finish or serve on side in a dipping dish.

**For a large platter, arrange vegetables on a tray with a sauce boat of aioli on side**

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