Wrap the garlic in foil and roast at 350°F/175°C for 30-45 minutes or until golden brown and soft.

Let it cool, then squeeze out the roasted cloves.

Using a hand blender, blitz together the egg yolks, mustard, roasted garlic, and vinegar.

Gradually add the oil while continuing to mix until smooth and creamy.

If the aioli becomes too thick, add a tiny bit of water at a time until it reaches your desired consistency.

Roughly chop the parsley, then mix it into the aioli.

Season to taste with salt.

Refrigerate until ready to use.

Wash and trim the radishes, carrots, snap peas, and broccolini.

Cut each vegetable into bite-sized pieces for easy dipping.

Blanch the broccolini in boiling water seasoned with salt for 10-15 seconds.

Arrange the prepared vegetables on a serving platter around the bowl of aioli.

Serve the grand aioli with spring vegetables as a dip, allowing guests to dip the vegetables into the aioli and enjoy!