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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Aioli

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.

Cooking Light APRIL 2009

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

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.

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
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Aioli recipe

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