Name: Charred Sugar Snap Peas with Buttermilk Aioli
Yield: 4 Servings
Ingredients: 1 small shallot, finely chopped; 2 tablespoons fresh lemon juice; 1 large egg yolk; 1 garlic clove, finely grated; ¼ teaspoon kosher salt, plus more; pinch of cayenne pepper; ½ cup vegetable oil; 2 tablespoons buttermilk; 2 tablespoons crème fraîche; Freshly ground black pepper; 1½ pound sugar snap peas, untrimmed, divided; 2 tablespoons olive oil, divided; 1 tablespoon thinly sliced drained oil-packed Calabrian chiles; Flaky sea salt (such as Maldon)

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Christopher Testani

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

Recipe notes