Aioli

Aioli Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Aioli is simply mayonnaise with the addition of minced fresh garlic. Mayonnaise can be made into an almost infinite number of variations—curry, saffron, or cooked mushroom.

Yield:

1 cup (serving size: about 2 1/2 teaspoons)

Recipe from

Nutritional Information

Calories 80
Fat 8.8 g
Satfat 0.8 g
Monofat 5.1 g
Polyfat 2.6 g
Protein 0.3 g
Carbohydrate 0.2 g
Fiber 0.0 g
Cholesterol 20 mg
Iron 0.1 mg
Sodium 31 mg
Calcium 2 mg

Ingredients

1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
2 large pasteurized egg yolks
3/4 cup canola oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

1. Combine lemon juice, mustard, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add oil, about 1 tablespoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Stir in salt, pepper, and garlic.

Note:

James Peterson,

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note