I made this for my butter addicted family and they said it was even better then butter! It was really easy and a great way to use up left over egg yolks. This is a great recipe!
Aioli
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 80
- Fat: 8.8g
- Saturated fat: 0.8g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 2.6g
- Protein: 0.3g
- Carbohydrate: 0.2g
- Fiber: 0.0g
- Cholesterol: 20mg
- Iron: 0.1mg
- Sodium: 31mg
- Calcium: 2mg
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.
Aioli Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Quick/Easy, 5 Ingredients or Less
- CUISINE: French
- MAIN INGREDIENT: Eggs
- DIETARY CONSIDERATION: Low Carbohydrate, Low Saturated Fat, Gluten-Free
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
-
Citrus-and-Caper Aïoli
Coastal Living -
Citrus-Ginger Aïoli
Southern Living -
Cilantro-Lime Aioli
Sunset
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