Charred Sugar Snap Peas with Buttermilk Aioli
Charred Sugar Snap Peas with Buttermilk Aioli is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mix shallot and lemon juice in a small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix shallot and lemon juice in a small bowl.
Whisk egg yolk, garlic, kosher salt, cayenne, and 2 teaspoons water in a medium bowl.
Whisking constantly, gradually drizzle in vegetable oil, drop by drop at first, until aioli is thickened and smooth.
Gently mix in buttermilk, crème fraîche, and shallot mixture; season with kosher salt and black pepper.
Prepare grill for medium-high heat.
Toss half of snap peas with 1 tablespoon olive oil in a medium bowl; season with kosher salt and black pepper.
Set a wire rack or grill basket on grill grate and grill peas on rack, turning occasionally, until lightly charred, about 4 minutes; return to bowl.
Cut raw peas in half crosswise on a diagonal and toss with grilled peas along with remaining 1 tablespoon olive oil; season with black pepper.
Spoon some aioli on a platter and top with snap peas, chiles, and sea salt. (Reserve remaining buttermilk aioli for another salad, or use it as a dip.).
Do ahead: Buttermilk aioli can be made 3 days ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.